Deviled Crab Salad
|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|
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.