Elegant Spring Dinner Party Recipes From NYC's Best Chefs

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