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Asparagus Crab Salad
  • 1 pound backfin crab meat
  • 6 to 8 spears cooked asparagus
  • 1/2 zucchini, sliced and parboiled
  • 6 to 8 carrot curls
  • 2 tablespoons sliced ripe olives
  • lettuce
  • 2 tablespoons each oil and white wine vinegar
  • 2 teaspoons diced pimiento
  • 1/4 teaspoon salt
  • 1/4 teaspoon dry mustard
  • 1/8 teaspoon pepper
  • 1/8 teaspoon tarragon
Arrange crab with vegetables and olives on six lettuce-lined salad plates. Combine remaining ingredients; drizzle over salads. Chill thoroughly. Serves 6.
Alaskan king crab, known for its large size and delicate flavor, is caught in the icy waters off the coast of Alaska. The meat is carefully processed and sent to markets throughout the country. Try different types of crab meat to add variety to your favorite recipe.
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