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Asparagus and Crabmeat Salad

 

59

Yield

4

servings

Prep

15

min

Cook

?

Ready

15

min

Trans-fat Free, Good source of fiber
 

Ingredients

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
*

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

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Nutrition Facts

Serving Size 211g (7.4 oz)
Amount per Serving
Calories 29462% of calories 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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