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Asparagus & Crabmeat Salad

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Submitted by pumpkinhead

YIELD

4 servings

PREP

15 min

COOK

?

READY

15 min

Ingredients

1 237
CUP ML MAYONNAISE
1 15
TABLESPOON ML LEMON JUICE
fresh
1 ½ 7.5
TEASPOONS ML TOMATO PASTE
1 ½ 7.5
TEASPOONS ML SHALLOTS
minced *
½ 2.5
TEASPOON ML DIJON MUSTARD
¼ 1.3
TEASPOON ML BLACK PEPPER
1 453.6
POUND G ASPARAGUS
trimmed
8 231.2
OUNCES ML/G CRAB MEAT
cooked
4 4
LARGE 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 211g (7.4 oz)
Amount per Serving
Calories 294 62% 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?
Trans-fat Free, Good source of fiber
 
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