Asparagus, Grape Tomato and Crab Cake Salad with Chili-Lime Sauce

What a wonderful treat to have lunch at friend Gail Millers.  She fixed this delicious dish- yum crab cakes and salad.  It is truly a winner!

Asparagus, Grape Tomato and Crab Cake Salad with Chili-Lime Sauce

2 lb. asparagus, trimmed
1 lb. grape tomatoes, halved
3 cups chopped romaine
salt and pepper

Crab Cakes

1 13-oz. can lump crab meat (12-14 ounces fresh)
2 T. mayonnaise
1/4 cup grated Parmesan cheese
2 Tbsp. chopped green onions
2 Tbsp. chopped cilantro
2 large eggs
1 cup panko bread crumbs
salt and pepper
2 Tbsp. vegetable oil

Dressing

1/2 cup mayonnaise
1/2-1 Tbsp. chili lime hot sauce or other hot sauce
2 T. lime juice
2 Tbsp. fresh chopped cilantro
cut asparagus into 1-inch pieces.  Steam or blanch for 3 minutes in salted water, then drain and chill in iced water.

To prepare crab cakes, combine crab, mayonnaise, Parmesan cheese, green onions. cilantro, eggs, panko and salt and pepper in a bowl.  Stir until well blended and form into 6 cakes.

Heat oil in a frying pan over medium heat.  Add crab cakes and cook for about 3-4 minutes on each side until browned and heated through.

To prepare the dressing, whisk together all sauce ingredients.

Combine asparagus, grape tomatoes and lettuce.  Place 2 cups of vegetable on each plate.  Season with salt and pepper to taste.  

Place 1 crab cake on top of each serving of vegetables and drizzle dressing over all.  Make 6 servings.  (truly, you'll want 2 crab cakes!)

Tip:  garnish with cilantro and lime wedges.