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Articles / TULARC / Food / 20th Century Appetizer Recipes / |  |
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Asparagus and Crabmeat Salad |
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Articles / TULARC / Food / 20th Century Appetizer Recipes / | |
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Asparagus and Crabmeat Salad |
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This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors
1 c Mayonnaise
1 tb Lemon juice - fresh
1 1/2 ts Tomato paste
1 1/2 ts Shallot - minced
1/2 ts Dijon mustard
1/4 ts Pepper
1 lb Asparagus - trimmed
8 oz Crabmeat - cooked
4 lg Boston lettuce leaves - or 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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