Asparagus-and-Crab Salad

Ingredients

Makes 4 servings

  • 1/2 pound cooked lump crabmeat
  • 1/2 tablespoon rice wine
  • 1 tablespoon soy sauce
  • 1 1/2 teaspoons lemon juice
  • 1 Thai chile, finely minced
  • 1 green onion, minced
  • 1 pound thin asparagus spears, trimmed and cut into 1-inch lengths
  • 1/4 cup honey-roasted chopped nuts of your choice

Description

This Cooling Vegetable Turns Down Your Inner Heat. Here, We Pair It With Crab For A Light, Summery Salad. Per Serving: 125 Calories; 14 G Protein; 5 G Fat; 7 G Carbs; 3 G Fiber.

Martha Stewart Favicon Martha Stewart
View Full Recipe



Found Country:US image description
Back to top