| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy, Meats |
|
Appetizers, Seafood, Flowers |
25 |
Servings |
INGREDIENTS
| 3 |
oz |
Cream cheese; softened |
| 2 |
ts |
Lemon juice |
| 1 |
tb |
Minced chives |
| 1 |
ts |
Minced fresh dill or mint (Optional) |
| 1 |
ds |
Pepper or cayenne |
| 1 |
c |
Crab meat, flaked |
| 25 |
|
Fresh asparagus spears |
| 25 |
|
Tulip petals |
INSTRUCTIONS
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).
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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