Asparagus & Crabmeat Salad Recipe
Yield: 4 ServingsRecipe by luhu.jp
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 ounce: Crabmeat, cooked
4 large: 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.
Source from luhu.jp
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.
Source from luhu.jp