Sam Hazen, Blue Water Grill
4 servings
Ingredients:
1 lb. jumbo lump crab meat
1 lb. thin asparagus spears
1/2 cup minced fresh ramps
2 tbs.rice wine vinegar
2 tbs. light soy sauce
1 each. Thai Chile minced finely
1 tbs.fresh lemon juice
Salt and pepper to taste
1/4 cup honey roasted chopped nuts
Method:
Combine crab meat, vinegar, soy, lemon, chile, and ramps
Season with salt and fresh pepper
Trim asparagus
Blanch in boiling salted water
Drain and rinse under cold water
Cut into 2" pieces
Add to crab meat
Toss gently
Season with salt and fresh pepper
Place in four separate chilled bowls
Top with chopped nuts
.jpg "How Comms Guru & Founder Of The PR Net Lisa Smith Put Her Stylish Stamp On The Industry")
.jpg "Who Are The Assoulines? Meet The Chic First Family Of Luxury Publishing")
.jpg "Who Is Nats Getty? The Oil Heir & Trans Activist Is Living Life Loud & Proud")
.jpg "Worldly Socialite Haya Maraka's Elegant Etiquette Tips For The Modern Lady")
.jpg "Haute Hostess Christine Chiu's Guide To Throwing The Most Fabulous Fête")
_amber_guinness.jpg "A Mediterranean Menu À La Amber Guinness")
