Tulip, Crab, And Asparagus Appetizers

Recipe Ingredients

3 oz	85g	Cream cheese - softened
2 teaspoons	10ml	Lemon juice
1 tablespoon	15ml	Minced chives
1 teaspoon	5ml	Minced fresh dill or mint - (optional)
1/8 teaspoon	0.6ml	Pepper or cayenne
1 cup	62g / 2.2oz	Crab meat - flaked
25		Fresh asparagus spears
25		Tulip petals

Recipe Instructions

In a medium bowl, beat cheese with lemon juice, herbs, and pepper; stir in crab. Break tough ends off asparagus.

Blanch in 1 inch of boiling water in a large skillet with a lid, or steam standing upright in a couple of inches of water in a tall, narrow pot, until crisp-tender, 2 to 5 minutes, depending on thickness of stems.

Plunge into an ice-water bath for 1 minute; then pat dry. Trim asparagus to abut 5 inches; from the trimmings, cut as many 1/4-inch rounds as you have tulip petals.

Save extra ends for salads. Fill each tulip petal with about 1/2 a rounded teaspoon of crab mixture and garnish with an asparagus round. (If your petals are large and asparagus thin, you can use 3 rounds to garnish each filled petal.)

Arrange asparagus in a fan on a serving platter and place tulip petals alternately (or create your own pattern).

Source:
Brian Reid DEC Western Research Laboratory, Palo Alto, Calif

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