Asparagus and Crabmeat Salad Recipe-Appetizers Recipe

1 lb Asparagus - trimmed
8 oz Crabmeat - cooked
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
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.

This recipe for Asparagus and Crabmeat Salad is from our appetizer recipes collection.