Cut asparagus into 1-inch pieces. Steam or blanch for
3 minutes in salted water, then drain and chill in
iced water.
To prepare the crab cakes, combine crab, mayonnaise,
Parmesan, green onion, cilantro, eggs, panko, and salt
and pepper to taste in a bowl. Stir until well blended
and form into 6 cakes.
Heat oil in a frying pan over medium heat. Add crab
cakes and cook for about 3-4 minutes on each side, or
until browned and heated through.
To prepare the dressing, whisk together all ingredients.
Combine asparagus, grape tomatoes and lettuce.
Place 2 cups of the vegetables on each plate. Season
to taste with salt and pepper.
Place 1 crab cake on top of each serving of vegetables
and drizzle dressing over all. Makes 6 servings.
Tip: Garnish with chopped cilantro and lime wedges.
Recipe developed by Christine W. Jackson, food stylist.
Brands may vary by region; substitute a similar product.
2 pounds Alpine Fresh*
asparagus, trimmed
1 pound Alpine Fresh*
grape tomatoes, halved
3 cups chopped romaine
Salt and pepper
CRAB CAKES
1 13-ounce can lump
crabmeat ( 12-14 ounces
fresh crabmeat)
2 tablespoons mayonnaise
1/4 cup grated
Parmesan cheese
2 tablespoons chopped
green onion
2 tablespoons chopped
fresh cilantro
2 large eggs
1 cup panko bread crumbs
Salt and pepper
2 tablespoons vegetable oil
DRESSING
1/2 cup mayonnaise
1/2-1 tablespoon chili lime hot
sauce or other hot sauce
2 tablespoons lime juice
2 tablespoons chopped
fresh cilantro
Asparagus, Grape Tomato and Crab
Cake Salad with Chili-Lime Sauce
Alpine Fresh
In a medium bowl, combine vinegar, shallots and
mustard. Whisk in oil and chicken stock slowly to
emulsify. Stir in olives and season to taste with salt
and pepper.
Using half of the vinaigrette, marinate the tuna for
1-2 hours.
Preheat a pan or grill. Add the tuna and sear over
high heat for about 2 minutes per side.
To prepare the salad, place the romaine in a large
bowl and toss with some of the remaining vinaigrette
until lightly coated. Spread the romaine on a
large platter.
Slice the tuna. Arrange the tuna and the other salad
ingredients attractively on top of the romaine.
Makes 4 servings.
1/4 cup red wine vinegar
2 tablespoons
minced shallot
1 teaspoon dry mustard
1 cup olive oil
1/4 cup chicken stock
1/4 cup black olives
(your choice), pitted
and ;nely chopped
Salt and pepper
4 6-ounce tuna steaks
SALAD
6 cups shredded
romaine lettuce
16-24 green beans,
blanched
4 hard-boiled eggs,
quartered
12 olives
16 cherry tomatoes
Thinly shredded carrots
Black Olive Marinated Tuna Salad
Norpac Fisheries Export
