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.
Serving size: Complete recipe
Calories 1366 Calories from Fat 535
% Daily Value*
Total Fat 64 g99.1%
Saturated Fat 8.3 g41.3%
Trans Fat 0 g
Cholesterol 445.5 mg148.5%
Sodium 4551.1 mg189.6%
Total Carbohydrates 98 g32.6%
Dietary Fiber 20.4 g81.6%
Sugars 40.2 g
Protein 101 g201.9%
Vitamin A 135.9% Vitamin C 719.3%
Calcium 62.7% Iron 46.6%
*Based on a 2000 Calorie diet