5 points crab lemon Recipes

jumbo crabmeat or 1 lb regular lump crabmeat, lemons , juice and zest of, grated, plus, lemon juice , for coating glass rims, mayonnaise (just enough to hold it together), dijon mustard, asparagus , stems bottom halves chopped, tops left whole (cooked to your liking), seasoning salt, swiss chard leaves, to serve, whole olives, for garnish, lemon slices, for garnish, water crackers or toast points, to serve

meyer lemons (2 tsp finely grated zest, 3 tbsp juice, plus thin slices for garnish), sherry, unsalted butter (preferably kerrygold pure irish), room temperature, harissa paste or 1/8 tsp cayenne pepper, kosher salt and freshly ground black pepper, lump crabmeat , picked over for shells, buttered toast points

jumbo or regular lump crabmeat, lemons , zest grated and juiced, plus juice for coating glass rims, mayonnaise (just enough to hold it together), dijon mustard, asparagus stems , bottom halves chopped, tops left whole, seasoned salt, swiss chard leaves, to serve, whole olives, for garnish, lemon slices, for garnish, water crackers or toast points, to serve

mayonnaise , fat-free, parsley, fresh, chopped, shallots, minced, capers, drained, lemon zest, grated, hot pepper sauce, egg, beaten, dijon mustard, chesapeake old bay seasoning, worcestershire sauce, crabmeat , picked over (fresh, canned, or frozen or thawed)