Crab with Asparagus & Potato

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Serves 2, ready in 20 minutes

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  • 1 pot of Seafood & Eat It White Crab
  • 100g asparagus spears, trimmed
  • 80g new potatoes, boiled
  • ½ tablespoon olive oil
  • 60g mixed salad leaves
  • Salt and freshly ground black pepper
  • Egg Vinaigrette:
  • 1 egg
  • 1 shallot, chopped
  • ½ tablespoon chopped fresh tarragon
  • ½ tablespoon chopped fresh flat-leaf parsley
  • ½ tablespoon chopped fresh chives and chervil
  • 25ml rapeseed oil
  • 25ml light olive oil
  • Lemon juice, to taste


Blanch the asparagus for a few minutes until tender. Drain and season well. Slice the potatoes, then toss in olive oil and season with salt and pepper.

To make the dressing, start by boiling the eggs for 3 minutes. Quickly break the runny yolk into a food processor, add the shallots and herbs, and blitz them all together. Don’t throw away the cooked egg whites. Slowly pour in the two oils to make an emulsion, season and add lemon juice to taste. Chop the cooked egg whites finely and stir into the dressing.

Arrange the asparagus on a serving plate with the potatoes, salad and crab, and drizzle with some of the dressing, leaving the rest on the side.

Recipe Notes

This dressing method is almost foolproof and the emulsion shouldn’t split if you boil the egg for a few minutes