ASPARAGUS AND CRAB SALAD

• 20 asparagus spears, trimmed
• 50g rocket
• 100g white crabmeat

For the dressing

• 3 tbsp crème fraîche
• 1 tbsp wholegrain mustard
• juice ½ lime
• brown crabmeat, if you have it
• olive oil, for drizzling

Method

1. Bring a large pan of salted water to the boil and cook the asparagus for 2 mins until just cooked. Drain, tip into iced water to refresh and drain again. Cut each spear on the angle into 2-3 pieces.
2. For the dressing, mix all the ingredients with brown crabmeat, if you have it. Toss the asparagus through the dressing, then build a nest of asparagus spears on plates.
3. Place some white crab meat in the centre of each nest, top with a small bundle of rocket and drizzle everything with olive oil before serving.

The most important crab species, in terms of weight and value, landed in Scotland is the edible or brown crab (Cancer pagurus) which is found all around the Scottish coast. The second most important by landed weight is the velvet swimmer crab (Necora puber).

Source