Wood Roasted Soft Shell Crab And Asparagus Salad Recipes

TEMPURA SOFT SHELL CRAB AND ASPARAGUS WITH YUZU-MAUI ONION SALAD

Steps:

• In a large bowl, mix flour, chile powder and sesame seeds. Whisk in soda water until a pancake batter consistency is achieved. In one hand, grab one crab, 3 asparagus and 2 onions rings and completely coat in the batter. Lightly drop in 350 degree oil and fry for 4 to 5 minutes until golden brown. Season with salt and drain on paper towels. Repeat with remaining crabs, asparagus and onion.
• In a food processor, puree everything together until smooth. Check for seasoning. Toss the salad lightly with the vinaigrette.
• PLATING On a large plate, drizzle some remaining vinaigrette. Place a small mound of salad and top with the tempura crab sliced in half.

CRAB AND ASPARAGUS SALAD

Steps:

• Steam/boil Asparagus for 5 min until nice and pretty green then transfer into bowl of ice water(blanching).
• mix mayo,soy sauce,sugar salt and pepper until smooth.
• cut spears in half and drizzle dressing over crab and asparagus folding the mixture together
• refrigerate for and hour or eat right away.
• Sprinkle with seaseme seeds if desired.

CRAB SALAD WITH ASPARAGUS, AVOCADO, AND LIME VINAIGRETTE

Steps:

• Make the vinaigrette: whisk together the lime juice, vinegar, lime zest, ginger, and honey in a bowl; whisk in the oils.
• Season to taste with salt and pepper; set aside.
• Bring a pot of water to a boil and cook asparagus until just tender, about 5 minutes.
• As soon as the asparagus are tender, scoop them out of the boiling water and immediately plunge them into a bowl of ice water.
• When the asparagus are cold, drain and toss them with 3 tablespoons of the vinaigrette; set aside.
• Toss the crabmeat with 3 tablespoons of the vinaigrette; set aside.
• In a big bowl, toss the Bibb lettuce leaves with 3 tablespoons of the vinaigrette.
• Plate the salad: divide the dressed Bibb lettuce leaves among 4 large chilled plates.
• Place an avocado half on top of the lettuce on each plate and drizzle the avocado with a little vinaigrette.
• Arrange a bundle of dressed asparagus next to the avocado half; divide the dressed crabmeat among the plates, draping it over the avocado and asparagus.
• Garnish with the grapefruit sections and serve.
• Serving suggestions: because the texture of this salad is soft, serve with crisp crackers or toasted bruschetta; also good beverage choice would be a Mimosa-orange juice and champagne.

ASPARAGUS AND CRAB SALAD

Steps:

• Preheat an oven to 430 degrees F (225 degrees C).
• Toss the asparagus, tomatoes, and olive oil together in a bowl until the vegetables are evenly coated; season with salt and pepper. Pour into a baking dish; sprinkle 1 minced clove of garlic over the mixture.
• Roast in the preheated oven until tender, about 9 minutes. Set aside to cool. Cut the asparagus into 2 inch pieces.
• Cook the bacon in a large, deep skillet over medium-high heat until crisp, about 10 minutes. Remove the bacon to a plate lined with paper towels, reserving 2 tablespoons of the bacon drippings in the skillet. Add the crabmeat to the hot bacon drippings and cook until warmed through, 2 to 3 minutes. Transfer to a large mixing bowl; add the asparagus, tomatoes, and hearts of palm.
• Whisk the lemon juice, olive oil, and 1 minced clove garlic together in a small bowl; season with salt and pepper. Pour the dressing over the salad and toss to coat. Sprinkle the bacon over the salad just before serving.