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Crab with Asparagus and Heirloom Tomatoes

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Crab with Asparagus and Heirloom Tomatoes

Crab with Asparagus and Heirloom Tomatoes

amanda

Equipment

  • - Chef Knife Set

  • - Crab Cracker

  • - Stainless Steel Cutting Board

  • - Food Processor

  • - Digital Kitchen Scale

  • - Dutch Oven

  • - Silicone Spatula

  • - Asparagus Steamer

  • - Gourmet Crab Meat

  • - Food Storage Containers

Ingredients

  • 3 tablespoon extra-virgin olive oil

  • 2 tablespoon aged balsamic vinegar

  • Sea salt

  • Coarsely ground black pepper

  • 12 spears asparagus, ends trimmed 2 inches

  • Vegetable oil cooking spray

  • 2 shallots, minced

  • 8 heirloom tomatoes, seeded and diced

  • 2 cups crabmeat, chopped

  • 2 cucumbers, seeded and diced

  • 2 tablespoon finely chopped chives

  • 2 cups diced red, yellow or purple bell peppers

  • 2 tablespoon nonfat plain yogurt

  • Juice of half a lime

  • 2 tablespoon minced fresh cilantro

Instructions

1

Instruction 1

Turn on broiler. Whisk together oil and vinegar in a bowl. Season with salt and pepper; set aside. Place asparagus on a baking sheet with sides and spray with cooking spray; roll each spear until fully coated in oil. Broil asparagus 8 to 10 minutes or until spears begin to brown. Remove from baking sheet and set aside to cool. Meanwhile, combine shallots and tomatoes in a bowl. Season with salt and pepper; set aside. In a separate bowl, combine crabmeat, cucumbers and chives. Season with salt and pepper; set aside. Place bell peppers in a separate bowl; drizzle with 2 teaspoons reserved vinaigrette; set aside. In a separate bowl, combine yogurt, lime juice and cilantro. Season with salt and pepper; set aside. Chop asparagus into 1-inch pieces. Place tomato mixture on the bottom of each of 4 plates. Top with a layer of the crab; add a layer of peppers (save some for garnish), then asparagus. Top each with 1 1/2 teaspoons yogurt dressing. Sprinkle with peppers. Spoon remaining vinaigrette over salad.
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