Asparagus And Crabmeat Salad

Course : Seafoods
Serves: 4
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1 cup mayonnaise
1 tablespoon lemon juice - fresh
1 1/2 teaspoons tomato paste
1 1/2 teaspoons shallot - minced
1/2 teaspoon Dijon mustard
1/4 teaspoon pepper
1 pound asparagus - trimmed
8 ounces crabmeat - cooked
4 large Boston lettuce leaves - or -- butter lettuce leave

Preparation / 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.

2 Kitchen's say:
  (5 3/4 Stars!)
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