Tom Douglas Crab Salad

A few weeks back, my mom brought me down a few halves of fresh crab since I hadn't had any all summer.  Trying to decide what deliciousness to make with it, I instantly went to my Tom Douglas: Seattle Kitchen cookbook to see what ideas I could come up with.  Flipping through the book, I recognized the Crab Salad with Asparagus, Avocado, and Lime Vinaigrette from Etta's and knew I had to recreate it.  The salad was a breeze to put together and was one of the most delicious things I've ever tasted {especially that dressing - I want to add it to every salad I make}.  A little tip - if you're counting on leftovers, leave everything separate and dress it all when you're ready to eat.  If you find yourself with some leftover end of season crab, go make this salad now.  You'll thank me :)

Crab Salad with Asparagus, Avocado, and Lime Vinaigrette

Ingredients

Lime Vinaigrette
3 tblsp fresh lime juice
4 1/2 tsp white wine vinegar
2 tsp grated lime zest
1 1/2 tsp peeled and fresh grated ginger
1 1/2 tsp honey
3 tblsp olive oil
3 tblsp peanut oil
Salt & Pepper

Salad
1 lb asparagus, tough bottoms cut off
3/4 lb fresh cooked crab meat (from about 2 Dungeness crabs)
1-2 bunch Bibb or Green Leaf lettuce
2 Avocados
1 Grapefruit, peeled & cut into segments

Instructions
1.  To make vinaigrette - whisk together lime juice, vinegar, lime zest, ginger, and honey in small bowl.  Whisk in oils.  Season with salt & pepper and set aside.
2.  Bring pot of water to boil and cook asparagus until just tender, about 5 minutes.  Immediately plunge into bowl of ice water to cool.  When cooled, drain and toss with 3 tblsp vinaigrette.
3.  Toss crab meat with 3 tblsp vinaigrette in separate bowl.
4.  Divide lettuce among 4 plates.  Top with half avocado.  Arrange bundle of asparagus on each plate, along with equal parts crab and grapefruit.  Drizzle remaining vinaigrette over each plate.

Serves 4
 
adapted from Tom Douglas Seattle Kitchen

xoxo,
stephanie marie