Asparagus and Crabmeat Salad

15 minutes Prep: 15 minutes

294 calories per serving view nutrition facts

4 servings suggest servings

Be the first to add a photo of this recipe!

Ingredients

1	cup	mayonnaise
1	tablespoon	lemon juice	fresh
1 1/2	teaspoons	tomato paste
1 1/2	teaspoons	shallots	minced
1/2	teaspoon	dijon mustard
1/4	teaspoon	black pepper
1	pound	asparagus	trimmed
8	ounces	crab meat	cooked
4	large	boston lettuce	leaves or butter lettuce leaves

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.

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 211g

Amount per Serving

Calories 294 62% of calories from fat

	% Daily Value*
Total Fat 20.0g	31%
Saturated Fat 3.0g	15%
Trans Fat 0.0g
Cholesterol 44mg	15%
Sodium 536mg	22%
Total Carbohydrate 20.0g	7%
Dietary Fiber 3.0g	10%
Sugars 6.0g
Protein 10.0g	20%

Vitamin A	21%		Vitamin C	16%
Calcium	7%		Iron	17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to Recipes for Lunches

Last Recipes Viewed

Recipe Bite

When Opposites Attract

by Mark R. Vogel

It's a lazy, rainy, Sunday morning and you want a no fuss lunch for the family. You've got cold cuts on hand so sandwiches become the obvious answer. As you...

Member Review

The Tuna Burger

Awesome flavors in every way. Pickled relish with wasabi mayo perfectly complimentary. When you bite into it the texture is equal or better than milk-fed fillet mignon.

Reviewed by sean