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  Recipe Home » Appetizers » Asparagus & Crabmeat Salad
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  Asparagus & Crabmeat Salad
  Category: Appetizers
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 202
Ingredients:
1 cup Mayonnaise
1 tbsp Lemon juice - fresh
1 1/2 tsp Tomato paste
1 1/2 tsp Shallot - minced
1/2 tsp Dijon mustard
1/4 tsp Pepper
1 lb Asparagus - trimmed
8 oz Crabmeat - cooked
4 large 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.
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