Tulip~ Crab~ & Asparagus Appetizers Recipe
Yield: 25 ServingsRecipe by luhu.jp
Ingredients:
3 ounce: Cream cheese, softened
2 tsp: Lemon juice,
1 tbsp: Minced chives,
1 tsp: Minced fresh dill or mint, Optional
1 dash: Pepper or cayenne,
1 cup: Crab meat, flaked
25: Fresh asparagus spears,
25: Tulip petals,
Directions:
In a medium bowl, beat cheese with lemon juice, herbs, and pepper;
stir in crab. Break tough ends off asparagus. Blanch in 1 inch of
boiling water in a large skillet with a lid, or steam standing
upright in a couple of inches of water in a tall, narrow pot, until
crisp-tender, 2 to 5 minutes, depending on thickness of stems.
Plunge into an ice-water bath for 1 minute; then pat dry. Trim
asparagus to abut 5 inches; from the trimmings, cut as many 1/4-inch
rounds as you have tulip petals. Save extra ends for salads. Fill
each tulip petal with about 1/2 a rounded teaspoon of crab mixture
and garnish with an asparagus round. (If your petals are large and
asparagus thin, you can use 3 rounds to garnish each filled petal.)
Arrange asparagus in a fan on a serving platter and place tulip
petals alternately (or create your own pattern).
Source from luhu.jp
stir in crab. Break tough ends off asparagus. Blanch in 1 inch of
boiling water in a large skillet with a lid, or steam standing
upright in a couple of inches of water in a tall, narrow pot, until
crisp-tender, 2 to 5 minutes, depending on thickness of stems.
Plunge into an ice-water bath for 1 minute; then pat dry. Trim
asparagus to abut 5 inches; from the trimmings, cut as many 1/4-inch
rounds as you have tulip petals. Save extra ends for salads. Fill
each tulip petal with about 1/2 a rounded teaspoon of crab mixture
and garnish with an asparagus round. (If your petals are large and
asparagus thin, you can use 3 rounds to garnish each filled petal.)
Arrange asparagus in a fan on a serving platter and place tulip
petals alternately (or create your own pattern).
Source from luhu.jp