Crab and Asparagus Salad



  • Crabmeat – 120 gms
  • Asparagus Spears – 8
  • Spring Onions – 2, sliced
  • Fresh  Red Chilli – 1, deseeded and cut into thin strips
  • Coriander – few sprigs
  • Vietnamese Dressing – 1/4 cup
  • Roasted Macadamia Nuts – 1 tblsp, crushed


  1. Pick over the crabmeat to remove any fragments of shell.
  2. Bring a shallow pan of lightly salted water to the boil.
  3. Cook the asparagus for a minute until bright green, then drain and refresh in iced water.
  4. Drain again and slice thinly at an angle.
  5. In a bowl, mix crabmeat, asparagus, spring onions, chilli and most of the herbs.
  6. Toss gently with the dressing.
  7. Pile onto bowls.
  8. Garnish with the nuts and remaining herbs.
  9. Serve.
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