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Asparagus and crabmeat salad
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| Artist: |
_ |
| Categories: |
Appetizers, Asparagus, Salads, Seafood, Vegetables |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1
| cup | Mayonnaise | | 1
| tbsp | Lemon juice - fresh | | 1 1/2
| tsp | Tomato paste | | 1 1/2
| tsp | Shallot - minced | | 1/2
| tsp | Dijon mustard | | 1/4
| tsp | Pepper | | 1
| lbs | Asparagus - trimmed | | 8
| oz | Crabmeat - cooked | | 4
| large | Boston lettuce leaves - or | | | -butter lettuce leaves |
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Procedures:
| 1 | 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. | | 2 | Cover and refrigerate until ready to use. | | 3 | (can be prepared 3 days ahead). | | 4 | Cook asparagus in large pot of boiling salted water until crisp-tender, about 4 minutes. | | 5 | Transfer to bowl of ice water and cool. | | 6 | Drain and pat dry. | | 7 | Mix crabmeat into mayonnaise. | | 8 | Season to taste with salt. | | 9 | Arrange 1 lettuce leaf on each plate. | | 10 | Top with asparagus. | | 11 | Spoon crabmeat mayonnaise over and serve. | | 12 | Bon appetit, april, 1991 |
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