½ pound king crab or fresh Dungeness crab, cooked
2 quarts water
½ teaspoon salt
1 tablespoon extra virgin olive oil
2 tablespoons celery, finely chopped
1 tablespoon red onion, finely chopped
1 tablespoon apple cider vinegar
½ teaspoon capers, chopped
½ teaspoon cracked black pepper
1 tablespoon fresh basil, shredded
6 fresh asparagus spears
Bring the water to a boil, add salt and cook asparagus for 3 minute. Chill immediately.
One half hour before serving time, mix together all ingredients except the asparagus. Chill for ½ hour. When ready to serve, place the asparagus spears on a serving plate and spoon crab mixture over asparagus.