• Cooking Time: 10
  • Servings: 4
  • Preparation Time: 30


This is one of my Father Inlaw's favorite recipes. One of the first dishes he ever made for me was this one and I was hooked ever since.

It's really a great salad for pairing wine with. You've got crab and lemon in the marinade, which makes it a great candidate for Sauvignon Blanc. You can go with something from New Zealand or elsewhere, or you could go with a Pouilly Fume which is a Sauvignon Blanc from France known for having a "smoky" character. That would work well with the grilled radicchio flavors.

I was thinking Albariño at first but switched to St. Supéry Sauvie B from Napa Valley at the last minute. These are seafood friendly wines to be sure.

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  • 1/2 pound white asparagus, blanched
  • 1 pound fresh crab meat, cooked
  • 2/3 cup extra virgin olive oil
  • 2 TBSP extra virgin olive oil
  • 2 lemons
  • 1 TSP Old Bay seasoning
  • ½ cup finely chopped fresh mild herbs (parsley, thyme)
  • ¼ cup sour cream
  • 1 head of radicchio
  • Salt and Pepper
  • 2 TBSP chopped parsley for garnish (optional)
  • 1/4 cup grated parmesan cheese for garnish (optional)


  • Preheat grill to high. In small bowl mix together 2/3 cup olive oil, juice from lemons and herbs. Marinate white asparagus in ¾ of the mixture for 35-40 mins. Sprinkle a pinch of salt and pepper over top. Keep the remaining ¼ off to the side.
  • Brush radicchio on both sides with 2 TBSP. olive oil, and grill on each side for 4-5 minutes. Set aside. In a new small mixing bowl toss crab meat, sour cream, Old Bay seasoning with remaining ¼ olive oil and herb mixture.
  • To serve, fan out red endives on a small plate followed by white asparagus on top. Then spoon crab mixture on top of white asparagus.

Author Credit: Emeril Lagasse

Website Credit: http://rickbakas.com

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