Scrambling for the perfect hors d’oeuvres for your next gathering? Scramble no more. This crab and asparagus salad is a perfect, light prelude to your main course, with fresh flavors that promise more goodness to come. Paired with crisp, bright Natura chardonnay, it’s the ideal start to any party.
About 20 trimmed asparagus spears, cut into 2-inch pieces
About 2 ounces arugula
3.5 ounces white crabmeat
3 tbsp crème fraîche
1 tbsp whole grain mustard
Juice from half a lime
Olive oil for drizzling
Brown crab meat (optional)*
- Bring a pot of salted water to boil. Add the asparagus pieces and cook for 2 minutes. Set aside.
- Prepare the dressing by mixing the crème fraîche, mustard, and lime juice. If you’re using the brown crab meat, add it now..
- Toss the asparagus pieces with the dressing to coat, then create a “nest” of asparagus on each plate. Add white crabmeat to the top of each nest, then top with arugula. Drizzle olive oil over each salad and serve immediately.
This lightly flavored shellfish salad is an ideal starter for a variety of main dishes, from seafood to steaks. It’s super easy to put together, but it has the look of something you’d find in a high-end restaurant. Pop open a bottle of Natura chardonnay and you have a real crowd-pleaser with notes of pineapple and citrus aromas that complement the flavors in the salad.
A delicious sustainable wine like this is not only a tasty accompaniment, it’s also something you can feel good about sharing with your guests. Eco-friendly, organic wines are crafted with low impact to the environment and are healthier for you to enjoy, too.
Carpe di vino!
*Note on brown crab meat: Often used in sauces and dressing, this meat is from shell cavity at the top of the crab. It’s flavor-packed, but since it has a distinct texture, people often eschew it. Their loss! It’s typically a bit less pricey than white crab meat.