Asparagus Crabmeat Salad

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 lb asparagus - trimmed 8 oz crabmeat - cooked 4 large boston lettuce leaves - or butter l, ettuce leaves	Advertisements

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.

 

 
Servings: 4

 

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