Asparagus and Crab Salad

Photo: Kirsten Strecker

This cooling vegetable turns down your inner heat. Here, we pair it with crab for a light, summery salad.


  • ½ pound cooked lump crabmeat

  • ½ tablespoon rice wine

  • 1 tablespoon soy sauce

  • 1 ½ teaspoons lemon juice

  • 1 Thai chile, finely minced

  • 1 green onion, minced

  • 1 pound thin asparagus spears, trimmed and cut into 1-inch lengths

  • ¼ cup honey-roasted chopped nuts of your choice


  1. Combine crabmeat, rice wine, soy sauce, lemon juice, chili, and green onion.

  2. Blanch asparagus in a large saucepan of boiling salted water until bright green, about 1 minute. Drain and rinse with cold water until chilled.

  3. Toss asparagus and crabmeat mixture in a salad bowl. Top with nuts and serve.

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