Maryland Asparagus Crab Salad
Ingredients:
1 pound backfin crab meat
6 to 8 spears cooked asparagus
1 zucchini, sliced and parboiled
6 to 8 carrot curls
2 tablespoons sliced ripe olives
lettuce
2 tablespoons each oil and white wine vinegar
2 teaspoons diced pimiento
1/4 teaspoon salt
1 teaspoon Old Bay Seasoning
1/8 teaspoon pepper
1/8 teaspoon tarragon
Directions:
Arrange crab with vegetables and olives on lettuce-lined salad plates.
Combine remaining ingredients. Drizzle over salads.
Chill thoroughly.
Serves 6.
