Spring Asparagus, Ramp and Crab Salad
“Summer is the season for crab, and the spring asparagus, ramp, and crab salad is a nice twist that’s refreshing, seasonal, and spicy. The combination of Thai chile, spring asparagus and honey-roasted chopped nuts makes a great combo to hit every sense with the use of peak-season ingredients,” says Executive Chef Luis Jaramillo at Blue Water Grill of his colleague Chef Sam Hazen’s salad.
- 1 lb jumbo lump crabmeat
- 1 lb thin asparagus spears
- 1/2 cup minced fresh ramps
- 2 tbsp rice wine vinegar
- 2 tbsp light soy sauce
- 1 each Thai chile minced finely
- 1 tbsp fresh lemon juice
- Salt and pepper to taste
- 1/4-cup honey roasted chopped nuts
Combine crabmeat, vinegar, soy, lemon, chile, and ramps. Season with salt and fresh pepper.
Trim asparagus. Blanch in boiling salted water. Drain and rinse under cold water. Cut into 2″ pieces.
Add to crab meat, and toss gently.
Season with salt and fresh pepper. Place in four separate chilled bowls. Top with chopped nuts.
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