Crab And Asparagus Appetizers In Tulip Petals |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 25 |
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What an absolute gorgeous appetizer. I got this recipe from my friend Melinda who served this at a bridal shower. Not only were they gorgeous they were incredibly delicious. Ingredients:
3 ounces cream cheese softened |
2 teaspoons lemon juice |
1 tablespoon minced chives |
1 teaspoon minced fresh dill |
1/8 teaspoon cayenne pepper |
1 cup crab meat flaked |
25 fresh asparagus spears |
25 tulip petals |
Directions:
1. In medium bowl beat cheese with lemon juice, herbs and pepper then stir in crab.
2. Break tough ends off asparagus then blanch in 1 of boiling water in large skillet with lid.
3. Plunge into an ice water bath for 1 minute then pat dry.
4. Trim asparagus to abut 5 from trimmings and cut as many 1/4 rounds as you have tulip petals.
5. Fill each petal with 1/2 a rounded teaspoon of crab mixture and garnish with asparagus round.
6. Arrange asparagus in a fan on a serving platter and place tulip petals alternately.
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