| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Emlive03 |
1 |
servings |
INGREDIENTS
| 2 |
bn |
Fresh green asparagus |
| 1 |
c |
Homemade mayonnaise |
| 2 |
ts |
Dijon mustard |
|
|
Juice of one lemon |
| 1/2 |
c |
Minced onions |
| 1 |
tb |
Minced shallots |
| 1 |
ts |
Minced garlic |
| 1/4 |
c |
Pressed capers |
| 1 |
tb |
Chopped parsley |
| 1 |
tb |
Chopped chervil |
| 1 |
tb |
Chopped tarragon |
| 1 |
lb |
Lump crabmeat; picked over |
|
|
For shells and cartledge |
INSTRUCTIONS
Bring a pot of salted water to a boil. Trim off about 2 inches from the
bottom of the asparagus. When the water comes to a boil. Add the asparagus
and cook for 2 to 3 minutes, (depending on the size of the asparagus).
Remove the asparagus and place in a large mixing bowl of ice water. Leave
the asparagus in the water for 2 minutes. Remove from the water and pat
dry. In a mixing bowl, whisk the mayonnaise, mustard, lemon juice, onions,
shallots, garlic, capers, parsley, chervil and tarragon. Mix well. Season
the mixture with salt and pepper. Add the crab meat and mix well. Reseason
if needed. Arrange the asparagus on a platter and spoon the crab mixture
over the center of the asparagus. This recipe yields ?? servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1B06 broadcast 04-22-1998) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-24-1998
Recipe by: Emeril Lagasse
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