Luxe Crab and Asparagus Salad with Morel Cream Sauce
Elevate your dining experience with this Luxe Crab and Asparagus Salad, featuring tender delta asparagus, succulent lump blue crab, and earthy morels, all enveloped in a rich sherry-infused cream sauce. This dish is not only a feast for the senses but also a celebration of seasonal ingredients. Perfect as a refreshing starter or light main course, this salad showcases the delicate flavors of the sea and the richness of spring vegetables. Serve it chilled or at room temperature for a versatile and delightful dish that will impress your guests.
1
Servings
N/A
Calories
12
Ingredients
Ingredients
Delta Asparagus
3 large (peeled and blanched)
Lump Blue Crab
4 ounces (pasteurized)
Morels
3 ounces (cleaned and sliced)
English Peas
3 ounces (shucked and blanched)
Shallot
1 tablespoon (peeled and brunoise)
Sherry Wine
1 cup (none)
Cherry Tomatoes
6 pieces (confit)
Butter
2 tablespoons (cold)
Heavy Cream
1/4 cup (none)
Lemon Juice
to taste (freshly squeezed)
Salt
to taste (none)
Oil
to coat (none)
Instructions
1
Begin by preparing your ingredients: peel and blanch the asparagus until tender-crisp, shuck the English peas, and clean and slice the morels.
2
In a medium sauté pan over medium heat, add a splash of oil and sweat the finely chopped shallots until they are translucent and fragrant.
3
Increase the heat to high and add the sliced morels to the pan, allowing them to cook through and caramelize slightly, about 3-4 minutes.
4
Carefully deglaze the pan with sherry wine, scraping up any brown bits, and let it simmer until reduced by half. Be cautious of any flames that may flare up.
5
Once the sherry is reduced, lower the heat and add the cold butter and heavy cream. Whisk together, allowing the sauce to emulsify and thicken; reduce by half again.
6
Gently fold in the lump crab meat, blanched peas, and confit cherry tomatoes. Season to taste with salt and fresh lemon juice.
7
To serve, arrange the blanched asparagus on a plate, spoon the creamy crab mixture over the top, and garnish with additional lemon zest or microgreens if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the primary protein in the Luxe Crab and Asparagus Salad?
The primary protein used is four ounces of pasteurized lump blue crab.
What type of asparagus is recommended for this recipe?
The recipe calls for three large delta asparagus stalks that are peeled and blanched.
What kind of mushrooms are featured in the cream sauce?
The dish features three ounces of earthy, cleaned, and sliced morels.
How many servings does this recipe provide?
This specific recipe is portioned for one serving.
What liquid is used to deglaze the pan?
The pan is deglazed using one cup of sherry wine.
How are the cherry tomatoes prepared?
The recipe uses six pieces of cherry tomatoes prepared as a confit.
What is the base of the rich sauce?
The sauce is a rich emulsion of sherry wine, heavy cream, and cold butter.
How should the shallots be prepared?
One tablespoon of shallots should be peeled and cut into a fine brunoise.
Should the dish be served hot or cold?
This versatile salad can be served chilled or at room temperature.
How long should the morels be cooked?
Morels should be cooked on high heat for about 3-4 minutes until they caramelize slightly.
What is the first step in preparing this salad?
Preparation begins by peeling and blanching the asparagus, shucking the peas, and cleaning the morels.
When is the lump crab added to the dish?
The crab is gently folded into the sauce after the cream and butter have been reduced and thickened.
How are the English peas prepared?
The English peas are shucked and blanched before being added to the sauce.
What provides the acidity in the seasoning?
Freshly squeezed lemon juice is added to taste to balance the richness of the cream.
Why is cold butter used in the sauce?
Cold butter is used to help the sauce emulsify and thicken properly during the reduction process.
What is the recommended garnish?
The dish can be garnished with additional lemon zest or microgreens.
How much sherry wine is required?
The recipe requires one cup of sherry wine for the deglazing step.
What is the texture of the asparagus in this dish?
The asparagus should be blanched until it is tender-crisp.
How much heavy cream is used for the sauce?
The recipe calls for 1/4 cup of heavy cream.
In what order are the ingredients arranged on the plate?
The blanched asparagus is placed first, with the creamy crab and morel mixture spooned over the top.
How far should the sherry reduction go?
The sherry wine should be simmered until it is reduced by half.
What type of pan is best for this recipe?
A medium sauté pan is recommended for cooking the shallots and morels.
Are the English peas served raw?
No, the English peas must be shucked and blanched before being incorporated.
What seasonal theme does this salad fit?
This dish is a celebration of spring, utilizing ingredients like morels, English peas, and asparagus.
What is the total number of ingredients used?
There are 12 ingredients listed in this recipe.
How should the shallots be cooked initially?
They should be sweated in oil over medium heat until they are translucent and fragrant.
Can the crab meat be substituted?
While blue crab is specified for this luxe version, other high-quality lump crab could be used.
Is the sauce reduced after adding cream?
Yes, once the cream and butter are added, the sauce is reduced by half again to thicken.
What is the flavor profile of the sauce?
The sauce is rich, creamy, and earthy with a distinct nutty note from the sherry and morels.
Is salt added at a specific time?
Salt is added to taste at the very end of the cooking process when seasoning the crab mixture.