Asparagus and Crabmeat Salad
This recipe for Asparagus and Crabmeat Salad is made with asparagus,
crabmeat, and more, then served as a salad style dip.
- 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 -
- 1/2 ts Dijon mustard
- 1/4 ts Pepper
- 4 lg Boston lettuce
leaves, or butter lettuce leaves
- 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.