Crab and Asparagus Salad with Homemade Salad Cream
Fresh crab and tender asparagus with broad beans and peppery watercress, dressed in a creamy salad cream made from a soft-boiled egg, Dijon mustard, lemon juice, and double cream. A refined, light yet satisfying salad that showcases quality ingredients with minimal fuss.
Ingredients
- 10 asparagus spears, trimmed and cut into 3 pieces on the diagonal
- 3 ½ oz broad beans, poddedpeas1:1legumeadds peanuts
similar sweetness
- watercress, handful(optional)
- 3 ½ oz crabmeat, mixture of white and brown
- 1 large egg
- 2 tsp Dijon mustard
- 1 ½ tsp golden superfine sugar
- 1 tbsp lemon juice
- 1 tbsp extra-virgin olive oil
- 3 tbsp heavy cream
Instructions
- 1
Boil asparagus and beans in salted water, drain well, and cool quickly under cold running water.
- 2
Slip the outer skins from the beans.
- 3
Boil the egg in salted water, cool quickly under running water, then peel.
- 4
Cut the egg carefully in half and scoop the yolk into a bowl.
- 5
Whisk the yolk with mustard, sugar, lemon juice, and seasoning.
- 6
Whisk in the oil and cream to form the salad cream.
- 7
Arrange watercress, asparagus, and beans over two plates.
- 8
Pile the crab in the centre and drizzle with the dressing.
Tips
Use freshly cooked crabmeat if available for best flavour.
Cool the vegetables immediately after boiling to preserve their colour and texture.
Good to Know
Salad components can be prepared ahead and stored separately; dress just before serving.
Prepare vegetables and make salad cream up to 4 hours ahead. Store dressing covered in the fridge. Assemble salad to order.
Divide between two plates. Serve at room temperature or lightly chilled.
Common Mistakes
Do not overcook the asparagus and beans to avoid mushiness.
Do not skip cooling vegetables immediately to avoid discolouration.
Do not over-whisk the cream to avoid it splitting.
Substitutions
Dairy-Free Swaps
General Alternatives
similar sweetness