• 4servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsB3, C, E

Ingredients Jump to Instructions ↓

  1. 1 cup Mayonnaise

  2. 1 tablespoon Lemon juice - fresh

  3. 1 1/2 teaspoon Tomato paste

  4. 1 1/2 teaspoon Shallot - minced teaspoon Dijon mustard teaspoon Pepper

  5. 1 pounds Asparagus - trimmed

  6. 8 ounces Crabmeat - cooked

  7. 4 larges Boston lettuce leaves - or butter lettuce leaves

Instructions Jump to Ingredients ↑

  1. 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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