Photo: Anna Pelzer
Crab & asparagus salad with real salad cream
10 ingredients
15 min + 6 min
Serves 2
openrecipes
This sweet, tangy salad will go well with with some thinly sliced dense brown bread
Estimated Nutrition (whole recipe, rough)
343
Calories
11g
Protein
25g
Fat
23g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Asparagus | 6 spears (90g) | 27 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Watercress | 1 cup (34g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Broad Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 10 asparagus spears , each trimmed and cut into 3 pieces on the diagonal
- 100g broad beans , podded
- handful watercress
- 100g crabmeat (I used a mixture of white and brown)
- 1 large egg
- 2 tsp Dijon mustard
- 1½ tsp golden caster sugar
- 1 tbsp lemon juice
- 1 tbsp extra-virgin olive oil
- 3 tbsp double cream
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes