Half Shell

688 S. Mendenhall, Memphis, TN
901-682-3966

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BLUE CRAB & ASPARAGUS SALAD

Yields: 1 serving

Ingredients: SALAD

3 oz fresh spinach
3 oz romaine lettuce
1 oz mesculin mix
4 cherry tomatoes, quartered
1/2 roasted red pepper, sliced
1 T capers
5 asparagus spears, blanched & sliced
2 oz lemon pepper dressing
3 oz fresh lump crab meat
to taste freshly ground black pepper

Ingredients: Lemon pepper dressing

6 oz olive oil
1 lemon, zest of
4 oz lemon juice (approximately)
2 fresh shallots, chopped
3 T sherry wine vinegar
1/4 t red pepper flakes
to taste kosher salt
to taste freshly ground black pepper

Method: SALAD

  • Wash and dry all salad greens and place in a large, dry bowl.
  • Add tomatoes, peppers, capers, asparagus & dressing. Toss.
  • Place salad onto a serving plate. Top with crabmeat, parsnip chips & freshly ground black pepper.

    Method: Lemon pepper dressing

  • Pour olive oil into a medium size mixing bowl. Whisk in all remaining ingredients, incorporating all well.
  • Chill until needed.

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