Recipe Detail Asparagus and Crabmeat Salad

Asparagus and Crabmeat Salad

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
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.


Leave A Comment