Recipe Detail Crab And Asparagus Dijonnaise

Crab And Asparagus Dijonnaise

Ingredients :
1/2 teaspoonvegetable oil
1/2 teaspoonlemon juice, fresh 1 teaspoontarragon, fresh, minced, or 1/4 ts dried tarragon 9/16teaspoonshallots, minced 1/4 teaspoon salt
1/2 pound crabmeat, fresh, cooked, shredded   2-3 endive, belgian, heads, separated, rinsed, chilled 12 eachasparagus, spears, steamed, chilled, split lengthwise     -Dijon Sauce- 2 eachegg, yolks, room temperature 1 tablespoon vinegar
, rice wine 2 teaspoonlemon juice, fresh 5teaspoonmustard, dijon 1/2 teaspoonsugar 1/4 teaspoon salt
1pepper, white, dash 1/2 cupvegetable oil
1/2 cupcreme fraiche

Combine the oil, lemon juice, tarragon, shallots and salt. Toss with the crab. Place in a covered container and refrigerate for several hours to let flavors blend.

To serve, place an asparagus spear-half on each leaf of endive. Top with approximately 2-3 teaspoons Dijon Sauce and sprinkle with crab.

Dijon Sauce: Place the egg yolks, vinegar, lemon juice, mustard, sugar, salt and pepper in a blender. Blend for a few seconds. With the motor still running, add the oil in a slow steady stream until well incorporated.

Remove the sauce to a bowl and whisk in the Creme Fraiche. Cover and refrigerate. This can be made several days in advance and kept in the refrigerator. Leftover sauce is wonderful with chilled artichokes.


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