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Deviled Crab Salad

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  Asparagus/One 10 ounces package frozen cut asparagus, unthawed 8 Ounce, cut into 1-inch lengths
  Crabmeat 1 Pound, thawed if frozen, drained, and picked over for bits of shell and cartilage (Fresh, Canned, Or Frozen)
  Canned whole baby corn 14 Ounce, drained, rinsed (1 Can)
  Plain croutons 1 Cup (16 tbs)
  Green pepper 1 Large, cored, seeded, and coarsely chopped
  Sweet red pepper 1 Large, cored, seeded, and coarsely chopped
  Scallions with tops 3 , coarsely chopped
  Olive oil/Vegetable oil 1⁄4 Cup (4 tbs)
  Lemon juice 1 Tablespoon
  Dijon mustard 1 Tablespoon
  Black pepper 1⁄8 Teaspoon
  Hot red pepper sauce 3 Drop
  Ground red cayenne pepper 1 Pinch
  Sugar 1 Pinch
  Salt 1 Pinch

ln a medium-size saucepan over moderate heat, cook the asparagus, covered, in 1/2 cup boiling water until crisp-tender about 5 minutes.
Drain well and transfer to a large serving bowl.
Add the crab, corn, croutons, green and red peppers, and scal lions and set aside.
For the dressing: In a small bowl, whisk the oil with the lemon juice, mustard, black pepper, red pepper sauce, ground red pepper, sugar, and salt until well blended.

Recipe Summary

Difficulty Level: 
Side Dish

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