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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Seafood / Number of Servings: 4 |
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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.
| Ingredients:
1 Cup(s) Clove garlic, minced
1 Tablespoon(s) Lemon juice - fresh
1 1/2 Teaspoon(s) Shallot - minced
1/2 Teaspoon(s) Dijon mustard
1/4 Teaspoon(s) Pepper
1 Pound(s) Asparagus - trimmed
8 Ounce(s) Crabmeat - cooked
4 large Boston lettuce leaves - or butter lettuce leaves |
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