Ingredients Jump to Instructions ↓

  1. 1/2 teaspoon vegetable oil

  2. 1/2 teaspoon fresh lemon juice

  3. 1 teaspoon fresh minced tarragon or 1/4 teaspoon -- dried tarragon

  4. 1/2 teaspoon minced shallots

  5. 1/4 teaspoon salt

  6. 1/2 pound fresh crabmeat -- cooked and shredded

  7. 2 heads belgian endive -- carefully -- separated, rinsed -- and chilled, up to --

  8. 3 12 or more asparagus spears -- steamed, chilled -- and split -- lengthwise

Instructions Jump to Ingredients ↑

  1. Preparation : Dijon Sauce (recipe below) Combine the oil, lemon juice, tarragon, shallots and salt. Toss with the crab. Place in a covered container and refrigerate for several hours to let flavors blend. To serve, place an asparagus spear-half on each leaf of endive. Top with approximately 2-3 teaspoons Dijon Sauce and sprinkle with crab. Dijon Sauce: 2 egg yolks, room temperature 1 tablespoon rice wine vinegar 2 teaspoons fresh lemon juice 5 teaspoons Dijon mustard 1/2 teaspoon sugar 1/4 teaspoon slat 1 Dash of white pepper 1/2 cup vegetable oil 1/2 cup Creme Fraiche Place the egg yolks, vinegar, lemon juice, mustard, sugar, salt and pepper in a blender. Blend for a few seconds. With the motor still running, add the oil in a slow steady stream until well incorporated. Remove the sauce to a bowl and whisk in the Creme Fraiche. Cover and refrigerate. This can be made several days in advance and kept in the refrigerator. Leftover sauce is wonderful with chilled artichokes.


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