Crab And Asparagus Dijonnaise

Why go to a fancy restaurant when you can enjoy this succulent seafood dish that is perfect for a romantic dinner with your loved one.

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20 minutes Prep: 20 minutes Cook: 0 minutes

227 calories per serving view nutrition facts

Ingredients

1/2	teaspoon	vegetable oil
1/2	teaspoon	lemon juice	fresh
1	teaspoon	tarragon	fresh, minced, or 1/4 ts dried tarragon
9/16	teaspoons	shallots	minced
1/4	teaspoon	salt
1/2	pound	crab meat	fresh, cooked, shredded
12	each	asparagus	spears, steamed, chilled, split lengthwise
2	each	egg	yolks, room temperature
1	tablespoon	vinegar	rice wine
2	teaspoons	lemon juice	fresh
5	teaspoons	prepared mustard	dijon
1/2	teaspoon	sugar
1/4	teaspoon	salt
1	dash	white pepper	dash
1/2	cup	vegetable oil
1/2	cup	creme fraiche

Directions

Combine the oil, lemon juice, tarragon, shallots and salt. Toss with the crab. Place in a covered container and refrigerate for several hours to let flavors blend.

To serve, place an asparagus spear-half on each leaf of endive. Top with approximately 2-3 teaspoons Dijon Sauce and sprinkle with crab.

Dijon Sauce: Place the egg yolks, vinegar, lemon juice, mustard, sugar, salt and pepper in a blender. Blend for a few seconds. With the motor still running, add the oil in a slow steady stream until well incorporated.

Remove the sauce to a bowl and whisk in the Creme Fraiche. Cover and refrigerate. This can be made several days in advance and kept in the refrigerator. Leftover sauce is wonderful with chilled artichokes.

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