Blue Crab Salad with Asian Vinaigrette

Categories: Salad- slaw- salad dressing

Ingredients

• 2 Tbsp. sesame seeds
• 1 lb. fresh jumbo lump crab
• 18 asparagus spears
• 1 bunch red leaf lettuce, torn
• Asian Vinaigrette:
• 3/4 cup canola oil
• 1/4 cup rice wine vinegar
• 1 Tbsp. soy sauce
• 2 tsp. sugar
• 1 to 2 tsp. sesame oil
• 1/8 tsp. ground red pepper

Directions

1. Place small skillet over medium-high heat until hot; add sesame seeds, and cook, stirring constantly 3 minutes or until seeds are toasted. Set aside.
2. Drain crabmeat, removing any bits of shell; set aside.
3. Snap off tough ends of asparagus; remove scales with a vegetable peeler, if desired. Cook asparagus in boiling water to cover 5 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain and pat dry.
4. Arrange lettuce on 6 serving plates; top evenly with asparagus and crabmeat. Drizzle evenly with Asian Vinaigrette, and sprinkle with sesame seeds.

5. Asian Vinaigrette:

6. Combine all ingredients in a jar; cover tightly, and shake vigorously. Chill.

7. makes 1 1/4 cups

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