Asparagus and Crab Salad Recipe - Allrecipes.com
Asparagus and Crab Salad Recipe
  • READY IN 40 mins

Asparagus and Crab Salad

Recipe by  

"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 Edit and Save

Original recipe makes 10 servings Change Servings
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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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 20 mins
  • READY IN 40 mins
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Reviews More Reviews

Most Helpful Positive Review
May 03, 2010

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

 
Most Helpful Critical Review
Jul 28, 2011

Something different to try with asparagus which I like, but over all it just didn't work for me with the combination of ingredients. I might try leaving the bacon out next time.

 
Dec 19, 2010

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.

 
Jan 18, 2011

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!

 
Sep 23, 2009

Super easy to make and delicious! It makes a lot though. I made it just for my boyfriend and I and ended up taking most of it to work. My coworkers polished it off and raved about how good it was! I would definitely make again.

 
May 18, 2010

The directions were hard to follow. DO NOT put the tomatoes in the oven with the asparagus, unless you want really mushy tomatoes. I modified this and added cilantro, the juice of a whole lemen and did not put use the hearts of palm or the bacon. Cut the maters in half so they are easier to eat.

 
Nov 27, 2009

outstanding recipe!! Thanks for sharing!

 
Feb 23, 2013

Keeper alert! I loved this salad, even with the imitation crab. The only change I made was to cook the bacon in the microwave, so I didn't have any bacon fat to warm the "crab" meat, and honestly, I don't think it needs it. Lovely, light, easy to assemble for a spring luncheon, the roasted veggies hit just the right note. This is a bargain for all you calorie watchers out there. Only 173 per serving, and worth every one. Thank you, thank you, I will make this again!

 

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Nutrition

  • Calories
  • 173 kcal
  • 9%
  • Carbohydrates
  • 12.9 g
  • 4%
  • Cholesterol
  • 17 mg
  • 6%
  • Fat
  • 10.3 g
  • 16%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 8.8 g
  • 18%
  • Sodium
  • 652 mg
  • 26%

* Percent Daily Values are based on a 2,000 calorie diet.

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