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Title: Asparagus and Crabmeat Salad
Yield:4 servings
Category:Appetizers, Fish/sea
Rating:
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1 c Mayonnaise 1/4 ts Pepper
1 tb Lemon juice - fresh 1 lb Asparagus - trimmed
1 1/2 ts Tomato paste 8 oz Crabmeat - cooked
1 1/2 ts Shallot - minced 4 lg Boston lettuce leaves - or
1/2 ts Dijon mustard -butter lettuce leaves

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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