Baby Jersey Royals, Asparagus and Crab
Drogo
3 - 4
5 minutes
10 minutes
This fresh and vibrant dish is one of the most delicious crab and asparagus recipes to enjoy during spring. Combining sweet white and brown crab meat with tender seasonal asparagus and delicate Jersey Royal potatoes, it's a celebration of the very best British produce. The pairing of asparagus and crab creates a light yet luxurious dish that's perfect for lunch, dinner or entertaining.
If you're looking for inspiring asparagus and crab recipes, this simple seasonal salad showcases the natural sweetness of fresh crab and the crisp flavour of asparagus. The tiny Jersey Royals add a buttery texture that complements the seafood beautifully, making it an ideal Jersey Royals asparagus recipe for the warmer months. Featuring asparagus with crab meat and new-season potatoes, this elegant dish highlights why Jersey Royals and asparagus are such a classic springtime combination.
Ingredients
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- 500g asparagus
- 2 baby gem lettuce
2 dressed crabs
- 100g butter
- Juice of 2 lemons
- Small handful chives finely chopped
- Handful mint leaves roughly chopped
500g baby Jersey Royal potatoes
Directions
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- Step 1, Cook the potatoes in boiling salted water for around 5 minutes (or until tender), then drain.
- Step 2, Cook the asparagus in boiling salted water for a couple of minutes, then drain.
- Step 3, Combine the butter and brown crab meat in a small saucepan and melt together gently. Add a squeeze of lemon juice and some black pepper.
- Step 4, Toss the potatoes with half of the crab and butter mixture. Spread the remaining mix onto 4 plates. Top with the potatoes, little gem, asparagus and white crab meat.
- Step 5, Scatter over the herbs and serve with lemon wedges.
Ingredients you'll need
