Ingredients

1 pound cooked fresh lump crabmeat, cleaned to remove any shell 1 cup 1/4-inch diced red bell pepper 1/4 cup wafer thin slices of red onion 1 teaspoon salt 1 teaspoon coarsely ground black pepper 1/4 cup fresh lime juice 1/4 cup white wine vinegar 1/4 cup olive oil 4 ripe fresh tomatoes 8 large boston lettuce leaves, washed, patted dry 1 pound fresh asparagus, cooked and chilled 2 hard boiled eggs, peeled and cut into quarters

Description

Crabmeat Salad, Recipe

View Full Recipe