← All recipes

Asparagus and Crabmeat Salad

A home-style Asparagus and Crabmeat Salad made with Mayonnaise, Lemon Juice Fresh, Tomato Paste, Shallot Minced, and Dijon Mustard. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1 cup
• 1 tbsp
• 1 1/2 tsp
• 1 1/2 tsp
• 1/2 tsp
• 1/4 tsp
• 1 lb
• 8 oz
• 4

Method (preview)

1. 1

   Calories per serving: Number of Servings: 4 Fat grams per serving

2. 2

   Approx. Cook Time: Cholesterol per serving: Marks

3. 3

   Whisk mayonnaise, lemon juice, tomato paste, shallot, Dijon mustard and pepper in medium bowl.

4. 4

   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.

5. 5

   Transfer to bowl of ice water and cool.

6. 6

   Drain and pat dry. mix crabmeat into mayonnaise.

7. 7

   Season to taste with salt.

8. 8

   Arrange 1 lettuce leaf on each plate.

9. 9

   Top with asparagus.

10. 10

    Spoon crabmeat mayonnaise over and serve.

11. 11

    Bon Appetit, April, 1991.

12. 12

    From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini