Asparagus and Crab Meat Salad |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From Bon Appetit, April, 1991. Ingredients:
1 cup mayonnaise |
1 tablespoon fresh lemon juice |
1 1/2 teaspoons tomato paste |
1 1/2 teaspoons shallots, minced |
1/2 teaspoon dijon mustard |
1/4 teaspoon pepper |
1 lb asparagus, trimmed |
8 ounces crabmeat, cooked |
4 large boston lettuce leaves or 4 large butter lettuce leaves |
Directions:
1. Whisk mayonnaise, lemon juice, tomato paste, shallot, Dijon mustard and pepper in medium bowl.
2. Cover and refrigerate until ready to use. (Can be.
3. prepared 3 days ahead.)
4. Cook asparagus in large pot of boiling salted water until crisp tender, about 4 minutes.
5. Transfer to bowl of ice water and cool.
6. Drain and pat dry.
7. Mix crab meat into mayonnaise.
8. Season to taste with salt.
9. Arrange 1 lettuce leaf on each plate.
10. Top with asparagus.
11. Spoon crab meat mayonnaise over and serve.
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