Castle Crab Salad Castle Marne Bed & Breakfast Denver, Colorado

From: Diane Peiker, Castle Marne B&B

Serves 8-10

Ingredients:

8 oz. fresh asparagus, cut into 1-inch pieces

1 lb. fresh crabmeat, shredded

1 can (14 oz.) whole baby corn, drained and rinsed

1 C. plain croutons

1 lg. sweet green pepper, chopped

1 lg. sweet red pepper, chopped

3 scallions with tops, chopped

Dressing:

¼ C. vegetable or olive oil

1 T. lemon juice

1 T. Dijon mustard

1/8 tsp. pepper

3 drops hot red pepper sauce

Pinch of cayenne (optional)

Pinch of salt

Pinch of sugar

Directions:

In a saucepan with a small amount of water, cook the asparagus covered for about 5 minutes or until it is crisp tender. Drain well. Add crab, corn, croutons, green pepper, red pepper and scallions. In a separate bowl, whisk together oil, lemon juice, mustard, pepper, pepper sauce, cayenne, salt and sugar until well blended. Toss dressing with salad and chill well until serving

Castle Crab Salad Castle Marne Bed & Breakfast Denver, Colorado

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