This spring salad is just as good with other seafood or even cooked fish (if you have some leftover, for example). It’s especially good with small Nordic shrimp.
- 1 bunch asparagus
- 4 Tbsp lemon juice
- 5 scallions, minced
- ½ tsp lemon zest
- 1 Tbsp East Coast seafood blend, ground
- Salt and pepper to taste
- 6 Tbsp olive oil
- 1 cup crab meat
Cook asparagus in salted boiling water for a few minutes until cooked but still crunchy. Rinse in cold water and drain on paper towels.
Put lemon juice, scallions, lemon zest, spices, salt, and pepper in a bowl. Stir well while incorporating oil. Add crab and stir gently.
Chop asparagus into pieces and lay on a plate. Lay crab on asparagus. The excess dressing will season the asparagus. Garnish with a pinch of East Coast seafood blend.