Dungeness Crab Asparagus Salad with Orange Vinagre

Lynette !


From Coastal Living Magazine


★★★★★ 1 vote

15 Min
5 Min
Stove Top


  • 1 lb
    fresh asparagus
  • 1/2 tsp
    grated orange rind
  • 1/3 c
    fresh orange juice
  • 3 Tbsp
    extra-virgin olive oil
  • 2 Tbsp
    white wine vinegar
  • 1/4 tsp
  • 1/8 tsp
    white pepper, freshly ground
  • 3/4 lb
    fresh dungeness crab or jumbo lump crabmeat, drained
  • 1/2 c
    green onion, thinly sliced

How to Make Dungeness Crab Asparagus Salad with Orange Vinagre


  1. Snap off and discard tough ends of asparagus. Cook asparagus in boiling water to cover 2 to 3 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain.
  2. Combine orange rind and next 5 ingredients in a medium bowl. Drizzle about half of dressing over asparagus, and toss well. Arrange asparagus in center of each of 4 plates.
  3. Add crabmeat and green onion to remaining dressing, and toss well. Spoon crabmeat mixture evenly on top of asparagus.

Printable Recipe Card

About Dungeness Crab Asparagus Salad with Orange Vinagre

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy Healthy

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