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Asparagus & Crabmeat Salad

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Recipe

 

Yield

4 servings

Prep

15 min

Cook

?

Ready

15 min
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
1 cup mayonnaise
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1 tablespoon lemon juice
fresh
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1 ½ teaspoons tomato paste
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1 ½ teaspoons shallots
minced
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½ teaspoon dijon mustard
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¼ teaspoon black pepper
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1 pound asparagus
trimmed
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8 ounces crab meat
cooked
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4 large boston lettuce
leaves or butter lettuce leaves
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Ingredients

Amount Measure Ingredient Features
237 ml mayonnaise
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15 ml lemon juice
fresh
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7.5 ml tomato paste
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7.5 ml shallots
minced
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2.5 ml dijon mustard
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1.3 ml black pepper
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453.6 g asparagus
trimmed
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231.2 ml/g crab meat
cooked
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4 large boston lettuce
leaves or butter lettuce leaves
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 211g (7.4 oz)
Amount per Serving
Calories 29462% from fat
 % Daily Value *
Total Fat 20g 31%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 44mg 15%
Sodium 536mg 22%
Total Carbohydrate 7g 7%
Dietary Fiber 3g 10%
Sugars g
Protein 20g
Vitamin A 21% Vitamin C 16%
Calcium 7% Iron 17%
* based on a 2,000 calorie diet How is this calculated?
 

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