| 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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