| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Belgian |
|
80 |
servings |
INGREDIENTS
| 1 |
lb |
Jumbo lump crab; picked over, |
|
|
Shells removed |
| 1/4 |
c |
Mayonnaise |
| 1 |
ts |
Dijon mustard |
| 2 |
tb |
Chopped tarragon |
|
|
Zest of 1 small lemon |
|
|
Juice of 1 small lemon |
|
|
Coarse salt |
|
|
Freshly-ground black pepper |
| 1 |
sm |
English cucumber; ends trimmed, |
|
|
Sliced 1/8" thick |
| 4 |
sm |
Belgian endive heads – (to 5); washed, and |
|
|
Pulled apart |
| 2 |
|
Roasted red peppers; peeled, seeded |
INSTRUCTIONS
Place the crab in a medium-size mixing bowl. Add the mayonnaise,
mustard, tarragon, lemon zest, and lemon juice. Stir to combine.
Season to taste with salt and pepper.
Top each slice of cucumber or leaf of Belgian endive with 1 heaping
tablespoon of crab salad. Using a 3/8- to 1/2-inch heart-shaped aspic
cutter, cut out roasted-red-pepper hearts. Garnish each mound of crab
with a red-pepper heart.
Makes 3 cups salad and about 80 hors d'oeuvres.
Source: "Martha Stewart Living - <www.marthastewart.com>" S(Formatted
for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"
Per serving: 5 Calories (kcal); 1g Total Fat; (92% calories from fat);
trace Protein; trace Carbohydrate; trace Cholesterol; 5mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates
Recipe by: Recipe from Quincy Jones
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