Crab and Asparagus Salad
Recipe: #4904
March 14, 2012
Categories: Salads, Vegetable Salad, Fish/Seafood Salad, Crab meat, Tomato, Asparagus, Brunch, Potluck, Oven Bake Diabetic, Low Carbohydrate, Low Cholesterol, Low Fat, Fresh Tomatoes, more
"This is based on a recipe I found at Allrecipes.com, but I've made some substitutions and tweaked it a bit to better suit our taste and budget. This could easily be a main dish salad (adjust servings to four rather than eight). Cooking time is refrigeration."
Ingredients
Nutritional
- Serving Size: 1 (282.4 g)
- Calories 993.7
- Total Fat - 93.1 g
- Saturated Fat - 29.6 g
- Cholesterol - 152.7 mg
- Sodium - 1240 mg
- Total Carbohydrate - 2.2 g
- Dietary Fiber - 0.3 g
- Sugars - 1 g
- Protein - 34.6 g
- Calcium - 40.2 mg
- Iron - 2.9 mg
- Vitamin C - 11.5 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Preheat oven to 450F.
Step 2
Toss the asparagus, olive oil, salt, pepper, and 2 cloves minced garlic together in a large bowl until evenly coated.
Step 3
Pour asparagus mixture into a shallow baking dish; roast for 9-11 minutes, until asparagus is tender. Set aside to cool.
Step 4
Meanwhile, cook bacon in a large skillet over medium heat until crispy, about 10-15 minutes.
Step 5
Remove bacon from skillet with a slotted spoon to paper towels to drain; remove all but 2 tablespoons bacon grease from skillet.
Step 6
Add crab to skillet; cook and stir frequently for 2-3 minutes, until heated through and well-coated with bacon grease.
Step 7
Whisk together lemon juice, 2 tablespoons oil and 1 clove minced garlic.
Step 8
In the same bowl you used earlier, combine all ingredients (season with additional salt and pepper if needed). Toss to coat well.
Step 9
Cover and refrigerate at least 3 hours, until cold.
Tips
No special items needed.