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Associate.com - Share Your Recipe!

Recipe Name: Asparagus And Crabmeat Salad Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Seafood Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
1 Cup(s) Mayonnaise
1 Tablespoon(s) Lemon juice - fresh
1 1/2 Teaspoon(s) Tomato paste
1 1/2 Teaspoon(s) Shallot - minced
1/2 Teaspoon(s) Dijon mustard
1/4 Teaspoon(s) Pepper
1 Pound(s) Asparagus - trimmed
8 Ounce(s) Crabmeat - cooked
4 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. From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 256
Calories From Fat: 176
Total Fat: 20g
Cholesterol: 15.3mg
Sodium: 766mg
Potassium: 328.7mg
Carbohydrates: 18.7g
Fiber: 1.8g
Sugar: 4.6g
Protein: 3.3g


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