Asparagus and crabmeat salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Mayonnaise |
| 1 | tablespoon | Lemon juice - fresh |
| 1½ | teaspoon | Tomato paste |
| 1½ | teaspoon | Shallot - minced |
| ½ | teaspoon | Dijon mustard |
| ¼ | teaspoon | Pepper |
| 1 | pounds | Asparagus - trimmed |
| 8 | ounces | Crabmeat - cooked |
| 4 | larges | Boston lettuce leaves - or butter lettuce leaves |
Directions
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.