Asparagus & Crabmeat Salad
Yield
4 servingsPrep
15 minCook
?Ready
15 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
mayonnaise
|
|
| 1 | tablespoon |
lemon juice
fresh |
|
| 1 ½ | teaspoons |
tomato paste
|
|
| 1 ½ | teaspoons |
shallots
minced |
*
|
| ½ | teaspoon |
dijon mustard
|
|
| ¼ | teaspoon |
black pepper
|
|
| 1 | pound |
asparagus
trimmed |
|
| 8 | ounces |
crab meat
cooked |
|
| 4 | large |
boston lettuce
leaves or butter lettuce leaves |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
mayonnaise
|
|
| 15 | ml |
lemon juice
fresh |
|
| 7.5 | ml |
tomato paste
|
|
| 7.5 | ml |
shallots
minced |
*
|
| 2.5 | ml |
dijon mustard
|
|
| 1.3 | ml |
black pepper
|
|
| 453.6 | g |
asparagus
trimmed |
|
| 231.2 | ml/g |
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.
