Crab Salad with Zucchini Salad and Baby Asparagus

  • Total: 15 min
  • Prep: 15 min
  • Yield: 4 servings
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1 cup mayonnaise

2 teaspoons Dijon mustard

1 teaspoon chopped garlic

1 tablespoon finely chopped fresh tarragon leaves

1 tablespoon chopped capers

2 tablespoons chopped shallots

1 pound lump crab meat picked over for cartilage

Salt to taste

Freshly ground pepper to taste

1/2 pound baby asparagus

1 small red onion, thinly sliced

Extra virgin olive oil to taste

Balsamic vinegar to taste

12 zucchini flowers, cleaned


  1. In a small mixing bowl, combine the mayonnaise, Dijon, garlic, tarragon, capers, and shallots. Mix well. Fold in the crabmeat. Season with salt and pepper. Set aside. In another mixing bowl, combine the asparagus and the onion. Season to taste with the olive oil, balsamic vinegar, and salt and pepper. To serve, divide the asparagus mixture between four plates and mound the crab salad in the center of each plate. Lay 3 zucchini flowers over the crab salad. Garnish with parsley.