Asparagus and Crab Salad

This cooling vegetable turns down your inner heat. Here, we pair it with crab for a light, summery salad.

Per serving: 125 calories; 14 g protein; 5 g fat; 7 g carbs; 3 g fiber.
Body+Soul, June 2005
  • Yield Serves 4
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  • 1/2 pound cooked lump crabmeat
  • 1/2 tablespoon rice wine
  • 1 tablespoon soy sauce
  • 1 1/2 teaspoons lemon juice
  • 1 Thai chile, finely minced
  • 1 green onion, minced
  • 1 pound thin asparagus spears, trimmed and cut into 1-inch lengths
  • 1/4 cup honey-roasted chopped nuts of your choice


  1. Combine crabmeat, rice wine, soy sauce, lemon juice, chili, and green onion.

  2. Blanch asparagus in a large saucepan of boiling salted water until bright green, about 1 minute. Drain and rinse with cold water until chilled.

  3. Toss asparagus and crabmeat mixture in a salad bowl. Top with nuts and serve.

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