Crab Salad

Crab Salad

• 12 to 15 fresh asparagus stalks
• 1 cup mayonnaise
• 2 tablespoons spicy or Dijon mustard
• 2 to 3 Roma tomatoes, diced
• 1 lemon, zested and juiced, plus more for dipping glass
• 1 pound lump crabmeat, cleaned, picked and cooked
• 1 pound claw crabmeat, clean, picked and cooked
• Lemon pepper and seasoning salt
• Salt, pepper, and garlic powder to taste
• Old Bay seasoning
• Lemon wedges, for garnish
• Olives, for garnish

Directions

1. In a large pot, bring salted water to a boil and blanch the asparagus by placing them in boiling salted water for 1 minute, and immediately shocking them in a bowl of ice water. Trim the very bottom of the asparagus and discard. Cut off the top 2-inches of the asparagus and set aside for garnish.Finely chop the remaining asparagus.
2. In a medium bowl, combine the asparagus with the mayonnaise, mustard, tomatoes, lemon zest and lemon juice. Gently fold the crabmeat into the asparagus mixture and season to taste with lemon pepper and seasonings.