| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats | Appetizers, Seafood | 4 | Servings | |
INGREDIENTS
| 1 | c | Mayonnaise |
| 1 | tb | Lemon juice – fresh |
| 1 1/2 | ts | Tomato paste |
| 1 1/2 | ts | Shallot – minced |
| 1/2 | ts | Dijon mustard |
| 1/4 | ts | Pepper |
| 1 | lb | Asparagus – trimmed |
| 8 | oz | Crabmeat – cooked |
| 4 | lg | Boston lettuce leaves – or butter lettuce leaves |
INSTRUCTIONS
Calories per serving: Number of Servings: 4 Fat grams per serving: : Approx. Cook Time: Cholesterol per serving: Marks: *DIRECTIONS* Whisk mayonnaise, lemon juice, tomato paste, shallot, Dijon mustard and pepper in medium bowl. Cover and refrigerate until ready to use. (Can be prepared 3 days ahead.) Cook asparagus in large pot of boiling salted water until crisp-tender, about 4 minutes. Transfer to bowl of ice water and cool. Drain and pat dry. mix crabmeat into mayonnaise. Season to taste with salt. Arrange 1 lettuce leaf on each plate. Top with asparagus. Spoon crabmeat mayonnaise over and serve. Bon Appetit, April, 1991. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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