Asparagus and crabmeat salad

4 servings

Ingredients

Quantity Ingredient
1 cup Mayonnaise
1 tablespoon Lemon juice - fresh
1½ teaspoon Tomato paste
1½ teaspoon Shallot - minced
½ teaspoon Dijon mustard
¼ teaspoon Pepper
1 pounds Asparagus - trimmed
8 ounces Crabmeat - cooked
4 larges Boston lettuce leaves - or butter lettuce leaves

Directions

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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