Asparagus & Crabmeat Salad

Asparagus and crabmeat salad is the kind of cool, composed appetizer that feels fancy without any real effort. Tomato paste and Dijon mustard transform plain mayonnaise into a blush-pink dressing that hints at classic Louie sauce, while lump crab and bright green spears do the heavy work of looking impressive on the plate.

The dressing actually improves with time. Whisking it together up to three days ahead lets the shallot mellow and the tomato paste fully bloom into the mayonnaise. Make it Friday for Sunday brunch and you’ll thank yourself.

Getting the asparagus right comes down to two tricks: salted boiling water and an ice bath. Four minutes in heavily salted water seasons the spears from the inside, then plunging them into ice water locks in that vibrant green and stops the cooking dead. Skip the shock and you get drab, floppy stalks.

Pick the heaviest can or container of crab you can find and pick through it gently for stray shell bits. Lump or jumbo lump holds together best. Folding it in (not stirring) keeps the prized chunks intact.

Chef Tips

• Pat the asparagus completely dry after the ice bath. Wet spears water down the dressing and slide off the lettuce.
• Use Boston or butter lettuce, not iceberg. The soft leaves cup the asparagus and crab beautifully.
• A pinch of Old Bay or smoked paprika in the dressing adds depth without overpowering the crab.
• Plate just before serving. Crab dressing on lettuce gets soggy fast.

Variations

• Swap crab for cooked baby shrimp or flaked lobster for a different shellfish twist.
• Add half an avocado, sliced, for a richer, California-leaning plate.
• For a lighter dressing, replace half the mayo with Greek yogurt.