Crab and Asparagus Salad

Prep Time
Cook Time
3h 20m
Ready In

"This is based on a recipe I found at, 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."

Original recipe yields 8 servings


  • 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 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 & Variations

No special items needed.