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Asparagus and Crab Salad with Chopped Egg Hollandaise
Yield: 12 servings
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| INGREDIENTS |
WEIGHT |
MEASURE |
| Shallot |
6 oz. |
4 large
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| Garlic |
2 cloves |
2 tsp. |
| Dijon mustard |
- |
3 Tbsp. |
| Champagne vinegar |
4 oz. |
1/2 cup |
| Red wine vinegar |
4 oz. |
1/2 cup |
| Olive oil |
16 oz. |
2 cups |
| Salt and Pepper |
To taste |
- |
| Asparagus |
4 lb. |
4 bunches |
| Olive oil |
4 oz. |
1/2 cup |
| Salt and Pepper |
To taste |
- |
| Jumbo lump crab meat |
1 lb. |
- |
| Unsalted butter |
1 oz. |
2 Tbsp. |
| Chopped chives |
.25 oz. |
1/4 cup |
| Hard-cooked eggs, chopped in large dices |
1 lb. 5 oz.* |
12 large |
DIRECTIONS
- Place shallot, garlic and mustard in blender or food processor bowl. Add vinegars. Puree until smooth. Pulse in oil until incorporated. Season with salt and pepper to taste. Cover and reserve.
- Trim asparagus; lay in single layer on baking tray. Brush/coat asparagus with olive oil. Season with salt and pepper. Grill asparagus just until bright green and crisp-tender, about 2 minutes, turning frequently. Keep warm; reserve.
- Melt butter over medium heat; heat crab until warmed throughout. Season with salt and pepper. Sprinkle with chives.
- To serve, evenly distribute asparagus, crab and eggs among 12 lunch plates. Top each with 1/4 cup of vinaigrette. Serve immediately.
*If using peeled, hard-cooked egg product.
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