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Crab & asparagus salad with real salad cream
- 10 asparagus spears , each trimmed and cut into 3 pieces on the diagonal
- 100g broad beans , podded
- handful watercress
- 100g crabmeat (I used a mixture of white and brown)
- 1 large egg
- 2 tsp Dijon mustard
- 1 tsp golden caster sugar
- 1 tbsp lemon juice
- 1 tbsp extra-virgin olive oil
- 3 tbsp double cream
Directions:View on BBC Good Food
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