| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Sami |
Emlive09 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Mayonnaise |
| 2 |
ts |
Dijon mustard |
| 1 |
ts |
Chopped garlic |
| 1 |
tb |
Finely chopped fresh tarragon leaves |
| 1 |
tb |
Chopped capers |
| 2 |
tb |
Chopped shallots |
| 1 |
lb |
Lump crab meat picked over for cartilage |
|
|
Salt to taste |
|
|
Freshly ground pepper to taste |
| 1/2 |
lb |
Baby asparagus |
| 1 |
sm |
Red onion; thinly sliced |
|
|
Extra virgin olive oil to taste |
|
|
Balsamic vinegar to taste |
| 12 |
|
Zucchini flowers; cleaned |
INSTRUCTIONS
In a small mixing bowl, combine the mayonnaise, Dijon, garlic,
tarragon, capers, and shallots. Mix well. Fold in the crabmeat.
Season with salt and pepper. Set aside. In another mixing bowl,
combine the asparagus and the onion. Season to taste with the olive
oil, balsamic vinegar, and salt and pepper. To serve, divide the
asparagus mixture between four plates and mound the crab salad in the
center of each plate. Lay 3 zucchini flowers over the crab salad.
Garnish with parsley.
Yield: 4 servings
Converted by MC_Buster.
Per serving: 1665 Calories (kcal); 188g Total Fat; (94% calories from
fat); 5g Protein; 19g Carbohydrate; 77mg Cholesterol; 1461mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0
Fruit; 16 Fat; 0 Other Carbohydrates
Recipe by: EMERIL LIVE SHOW #EMIC54
Converted by MM_Buster v2.0n.
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