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  • Katryn Taylor

CAMELLIA ESTATE Tiffany's Tearoom Crab Salad

Crab Salad from

Tiffany's Tearoom

Gluten Free


Mixed Spring Mix

12 Roasted Asparagus

1/2 cup sliced Sundried Tomatoes

Baked Pecorino Romano Cheese

16oz. Fresh Blue Crab Meat

1 .Cut 12 asparagus spears into bite-size pieces. Toss with olive oil, sprinkle with salt, and broil in the oven until lightly toasted, about 5 minutes. Remove and cool slightly.

2. Shave Pecorino romano cheese onto cookie sheet spread thin and evenly.

Broil until nice light to medium brown. Can burn easily, watch with care. Take from broiler and cool.

To assemble the salad: Divid the greens evenly between 4 plates. Add asparagus, sundried tomatoes, fresh Blue Crab meat and then top with Pecorino Romano cheese.


Equal parts olive oil to lemon juice salt and pepper to taste.

Serve Earl Grey as Tea Tasting compliment.

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