Tip advisor: Asparagus & cucumber salad with crab mayonnaise



25g mayonnaise

25g soured cream

1 tsp lemon juice

sea salt

cayenne pepper

100g white and brown crabmeat


50g thick asparagus (trimmed weight)

⅓ cucumber

1 tbsp good olive oil

1 tsp lemon juice

½ tsp finely grated lemon zest

2 tsp small capers

a couple of pinches of coarsely chopped

flat-leaf parsley

  • For the crab mayo, combine the mayonnaise and soured cream in a medium bowl, stir in a teaspoon of lemon juice, a pinch of salt and a little cayenne pepper, then mix in the crab meat.
  • Shave the raw asparagus into ribbons using a potato peeler or grater.
  • Halve the cucumber lengthways (feel free to peel it wholly or partly depending on your chosen presentation). Scoop out the seeds using a teaspoon, then slice the flesh into thin ribbons. Combine with the asparagus in a large bowl.
  • Toss the asparagus and cucumber with the olive oil, lemon juice, zest and a little salt. Divide between two plates, spoon the crab mayo alongside and scatter over the capers and a little parsley.



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