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Asparagus Crab Salad

An unusual crab salad recipe made with asparagus, zucchini and ripe olives.

  • 1 pound backfin crab meat
  • 6 to 8 spears cooked asparagus
  • ½ 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
  • ¼ teaspoon salt
  • ¼ teaspoon dry mustard
  • 1/8 teaspoon pepper
  • 1/8 teaspoon tarragon

Arrange crab with vegetables and olives on lettuce-lined salad plates.

Combine remaining ingredients. Drizzle over salads.

Chill thoroughly.

Serves 6.

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