The summer heat continues and time for more delicious summer salads. This is one of our favorites. I use jumbo lump crabmeat and this combination of flavors is a perfect summer meal. Serve with your favorite dinner rolls or cornbread.
Here’s a few interesting facts about crabs:
- Callinectes sapidus, the crab’s scientific name, comes from the Greek words for “beautiful, savory, swimmer.”
- Crab meat is high in vitamin B12, and it is estimated that 2-3 ounces of crabmeat supplies an entire day’s worth of the vitamin.
- Crabs are decapods, meaning they have 10 legs.
Crab, Asparagus and Cantaloupe Salad
Ingredients
- 1 1/2 pounds fresh asparagus
- 3 heads butter lettuce, washed and dried
- 1/2 cantaloupe, sliced into thin wedges
- 3/4 pound jumbo lump crabmeat
- DRESSING
- 2 tablespoons fresh mint, minced
- 1 teaspoon fresh ginger, minced
- 1/3 cup white wine vinegar
- 1/4 cup extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1/4 teaspoon sugar
Instructions
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Bring a large pan of water to a boil, add the asparagus and cook 30 seconds to 2 minutes (until crisp tender), depending on the size of the asparagus. Immediately plunge cooked asparagus into ice water, drain and pat dry. Refrigerate until serving. Combine all of the dressing ingredients and whisk until thoroughly combined. Divide lettuce leaves among 6 plates. Fan 1/6 of the asparagus and melon wedges over the bed of lettuce. Top with crabmeat. Drizzle with dressing and serve immediately.