Crab with Asparagus & Potato - Seafood & Eat It
Blanch the asparagus for a few minutes until tender. Drain and season well. Slice the potatoes, then toss in olive oil and season with salt and pepper. To make
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at seafoodandeatit.co.uk.
Ingredients
- 1 pot of Seafood & Eat It White Crab
- 100g asparagus spears, trimmed
- 80g new potatoes, boiled
- ½ tablespoon olive oil
- 60g mixed salad leaves
- Salt and freshly ground black pepper
- 1 egg
- 1 shallot, chopped
- ½ tablespoon chopped fresh tarragon
- ½ tablespoon chopped fresh flat-leaf parsley
- ½ tablespoon chopped fresh chives and chervil
- 25ml rapeseed oil
- 25ml light olive oil
- Lemon juice, to taste
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