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 Asparagus and Crabmeat Salad

Asparagus and Crabmeat Salad

You know spring is upon us when asparagus is plentiful at the market and in Louisiana crabs are in season right about the same time. These two spring ingredients make a great pair!

  • Prep Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings


  • 2 small bunches fresh asparagus
  • 3/4 cup mayonnaise
  • 2 teaspoons Dijon mustard
  • 3 tablespoons fresh lemon juice
  • 1/2 cup minced onions
  • 1 teaspoon minced garlic
  • 2 tablespoons drained capers
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped chervil
  • 1 tablespoon chopped tarragon
  • Salt and freshly ground black pepper
  • 1 pound lump crabmeat, picked over for shells and cartilage


  • Trim about two inches off the end of each asparagus stalk. Bring a large pot of salted water to a boil. Add the asparagus and cook until just tender, 2 to 3 minutes, depending on the size. Transfer the asparagus to a bowl of ice water to cool for 2 minutes. Drain and pat dry.

  • Combine the mayonnaise, mustard, lemon juice, onions, shallots, garlic, capers, parsley, chervil, and tarragon in a bowl and whisk to blend. Season with salt and pepper. Add the crabmeat and gently toss to coat evenly.

  • To serve, arrange the asparagus on a platter and spoon the crabmeat mixture over the asparagus.

Recipe Details