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Spicy Crab-Cucumber Salad

This sweet, yet spicy crab mixture gets a glam presentation with thinly sliced hot-house cucumbers, micro nasturtium leaves, and edible daisies.


8 oz. jumbo lump crab meat
1/2 C mayonnaise
2 T sour cream
1 T Worcestershire sauce
1 T Ready-Set-Serve Lemon Juice
1 clove Ready-Set-Serve Peeled Garlic, minced
1 T Sriracha sauce
1 tsp. kosher salt
1 Markon First Crop Hot-House Cucumber, sliced thinly
Micro nasturtium leaves
Micro edible daisies


In a large mixing bowl, combine crab, mayonnaise, sour cream, Worcestershire, lemon juice, garlic, Sriracha, and salt.
Mold mixture into a dome shape on serving platter. Cover dome with thin slices of cucumber, then decorate that with nasturtium leaves and flowers. Serve chilled.


1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish


Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.