Asparagus and Crabmeat Salad
Categories: Appetizers | SeafoodServes: 4 Servings
Ingredients:
- 1 c Mayonnaise
- 1 tb Lemon juice - fresh
- 1 1/2 ts Tomato paste
- 1 1/2 ts Shallot - minced
- 1/2 ts Dijon mustard
- 1/4 ts Pepper
- 1 lb Asparagus - trimmed
- 8 oz Crabmeat - cooked
- 4 lg Boston lettuce leaves - or
- -butter lettuce leaves
Instructions:
Calories per serving: Number of Servings: 4 Fat grams per
serving:
: Approx. Cook Time: Cholesterol per serving: Marks:
*DIRECTIONS*
Whisk mayonnaise, lemon juice, tomato paste, shallot, Dijon mustard and
pepper in medium bowl. Cover and refrigerate until ready to use. (Can be
prepared 3 days ahead.) Cook asparagus in large pot of boiling salted water
until crisp-tender, about 4 minutes. Transfer to bowl of ice water and
cool. Drain and pat dry. mix crabmeat into mayonnaise. Season to taste
with salt. Arrange 1 lettuce leaf on each plate. Top with asparagus.
Spoon crabmeat mayonnaise over and serve.
Bon Appetit, April, 1991.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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