Crab Salad

My mom made this one night, she got it from the incredibly talented Maria Emmerich!


2 pounds fresh asparagus spears, trimmed

4 red peppers, sliced

1/2 pound  bacon strips, diced

1 pint grape tomatoes

Celtic sea salt and pepper to taste

1 pound crabmeat, flaked (I found mine at Sam’s)

2 TBS freshly squeezed lemon juice

3 TBS  olive oil

1 clove garlic, minced

OPTIONAL: hard boiled eggs


Cut the asparagus and peppers into 2 inch pieces. Cook the bacon in a large, deep skillet over medium-high heat until crisp, about 10 minutes. Add in the asparagus, peppers, tomatoes, crab to the bacon (and grease from the bacon) and cook until veggies are crisp tender. Transfer to a large mixing bowl. Whisk the lemon juice, oil, and 1 minced clove garlic together in a small bowl; season with salt and pepper. Pour the dressing over the salad and toss to coat. Makes 10 servings.

Using Imitation Crab = 173 calories, 13 carbs, 2.8g fiber
“Healthified” Salad = 163 calories, 6 carbs, 2.8g fiber]

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