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CATEGORY CUISINE TAG YIELD
Seafood, Vegetables, Meats California Appetizers, Seafood 6 Servings

INGREDIENTS

1/2 t Vegetable oil
1/2 t Fresh lemon juice
1 t Fresh minced tarragon or 1/4
teaspoon dried tarragon
9/16 t Minced shallots
1/4 t Salt
1/2 lb Fresh crabmeat, cooked and
shredded
2 To 3 heads Belgian Endive
carefully separated
rinsed
and chilled
12 Or more asparagus spears
steamed chilled and
split
lengthwise

INSTRUCTIONS

Dijon Sauce (recipe below)  Combine the oil, lemon juice, tarragon,
shallots and salt. Toss with  the crab. Place in a covered container
and refrigerate for several  hours to let flavors blend.  To serve,
place an asparagus spear-half on each leaf of endive. Top  with
approximately 2-3 teaspoons Dijon Sauce and sprinkle with crab.  Dijon
Sauce: 2 egg yolks, room temperature 1 tablespoon rice wine  vinegar 2
teaspoons fresh lemon juice 5 teaspoons Dijon mustard 1/2  teaspoon
sugar 1/4 teaspoon slat 1 Dash of white pepper 1/2 cup  vegetable oil
1/2 cup Creme Fraiche  Place the egg yolks, vinegar, lemon juice,
mustard, sugar, salt and  pepper in a blender. Blend for a few seconds.
With the motor still  running, add the oil in a slow steady stream
until well incorporated.  Remove the sauce to a bowl and whisk in the
Creme Fraiche. Cover and  refrigerate. This can be made several days in
advance and kept in the  refrigerator. Leftover sauce is wonderful with
chilled artichokes.  From California Heritage Continues -a cookbook by
The Junior League of  Pasadena  Shared by Sylvia Mease  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 90
Calories From Fat: 14
Total Fat: 1.6g
Cholesterol: <1mg
Sodium: 1667.6mg
Potassium: 952.9mg
Carbohydrates: 13.8g
Fiber: 5.5g
Sugar: <1g
Protein: 10.2g


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