Mary & Martha's Kitchen Recipe

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Asparagus and Crabmeat Salad Recipe 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 1 lb Asparagus - trimmed 8 oz Crabmeat - cooked 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.

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<h1>Asparagus and Crabmeat Salad</h1> <h2>Recipe</h2><p> <P>1 c Mayonnaise <P>1 tb Lemon juice - fresh <P>1 1/2 ts Tomato paste <P>1 1/2 ts Shallot - minced <P>1/2 ts Dijon mustard <P>1/4 ts Pepper <P>1 lb Asparagus - trimmed <P>8 oz Crabmeat - cooked <P>4 lg Boston lettuce leaves - or <P>-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. <div><a href='http://www.maryandmarthaskitchen.com/Asparagus_and_Crabmeat_Salad/139/' title='Asparagus and Crabmeat Salad Recipe'>Asparagus and Crabmeat Salad Recipe</a></div>

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