Asparagus And Crabmeat Salad Recipe - Cooking Index
Asparagus And Crabmeat Salad Recipe - Cooking Index
| 1 cup | Mayonnaise | |
| 1 tablespoon | Lemon juice - fresh | |
| 1 1/2 teaspoons | Tomato paste | |
| 1 1/2 teaspoons | Shallot - minced | |
| 1/2 teaspoon | Dijon mustard | |
| 1/4 teaspoon | Pepper | |
| 1 lb | Asparagus - trimmed | |
| 8 oz | Crabmeat - cooked | |
| 4 oz | Boston lettuce leaves - or - butter lettuce (large) leave |
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.
Source:
Emeril Lagasse
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