Asparagus and Crab Salad

Asparagus and Crab Salad

9 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
Diane H
Recipe by  Diane H

“This is a tasty side dish that can be served as a vegetable or a salad. It's perfect for family gatherings.”

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Ingredients

Adjust Servings

Original recipe yields 10 servings

Directions

  1. Preheat an oven to 430 degrees F (225 degrees C).
  2. Toss the asparagus, tomatoes, and olive oil together in a bowl until the vegetables are evenly coated; season with salt and pepper. Pour into a baking dish; sprinkle 1 minced clove of garlic over the mixture.
  3. Roast in the preheated oven until tender, about 9 minutes. Set aside to cool. Cut the asparagus into 2 inch pieces.
  4. Cook the bacon in a large, deep skillet over medium-high heat until crisp, about 10 minutes. Remove the bacon to a plate lined with paper towels, reserving 2 tablespoons of the bacon drippings in the skillet. Add the crabmeat to the hot bacon drippings and cook until warmed through, 2 to 3 minutes. Transfer to a large mixing bowl; add the asparagus, tomatoes, and hearts of palm.
  5. Whisk the lemon juice, olive oil, and 1 minced clove garlic together in a small bowl; season with salt and pepper. Pour the dressing over the salad and toss to coat. Sprinkle the bacon over the salad just before serving.

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Reviews (9)

Rate This Recipe
PAULINAJ
12

PAULINAJ

very light and refreshing - used real crab meat and marinated artichokes instead of palm - forgot the bacon and did not miss it

LadyAwake
9

LadyAwake

Delicious! I ate the whole thing myself (tasted fine leftover) but can't wait to make this dish for family and friends! The only changes I made, mainly out of necessity and laziness, were using chopped vine-ripened tomatoes, garlic powder, and thick cut pre-cooked bacon. I also cut the asparagus into bite size pieces BEFORE roasting and crumbled the bacon AFTER cooking.

gabrielan
8

gabrielan

This is a very good recipe. Definately put the tomatos in the oven with the asparagus. I tried putting it without and the tomatos were very hard and it did not compliment the salad. My husband LOVED this dish. I cut the asparagus before putting it in the oven which was a lot easier!

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Nutrition

Amount Per Serving (10 total)

  • Calories
  • 173 cal
  • 9%
  • Fat
  • 10.3 g
  • 16%
  • Carbs
  • 12.9 g
  • 4%
  • Protein
  • 8.8 g
  • 18%
  • Cholesterol
  • 17 mg
  • 6%
  • Sodium
  • 652 mg
  • 26%

Based on a 2,000 calorie diet

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