Crab with Asparagus and Heirloom Tomatoes
An elegant seafood dish combining fresh crabmeat with grilled asparagus, colorful heirloom tomatoes, and crisp vegetables, dressed with a tangy yogurt-lime dressing and balsamic vinaigrette. Perfect for a sophisticated summer meal.
Ingredients
- •3 tablespoon extra-virgin olive oil
- •2 tablespoon aged balsamic vinegar
- •1 teaspoon Sea salt
- •1 teaspoon Coarsely ground black pepper
- •12 spears asparagus
- •1 spray Vegetable oil cooking spray
- •2 whole shallots
- •8 whole heirloom tomatoes
- •2 cups crabmeat
- •2 whole cucumbers
- •2 tablespoon chives
- •2 cups bell peppers
- •2 tablespoon nonfat plain yogurt
- •½ whole lime
- •2 tablespoon cilantro
Cooking Instructions
- 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.
25 min