Free Recipe Asparagus and Crabmeat Salad
Recipe Type: Free Appetizer Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 4
Ingredients for Asparagus and Crabmeat Salad Recipe
1 c Mayonnaise
1/4 ts Pepper
1 tb Lemon juice – fresh
1 lb Asparagus – trimmed
1 1/2 ts Tomato paste
8 oz Crabmeat – cooked
1 1/2 ts Shallot – minced
4 lg Boston lettuce leaves – or
1/2 ts Dijon mustard
-butter lettuce leaves
Asparagus and Crabmeat Salad Preparation
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.
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