Crab And Asparagus Dijonnaise

Name: Crab And Asparagus Dijonnaise
Yield: 6
Cuisine: Fusion
Ingredients: vegetable oil; lemon juice; tarragon leaves; shallots; salt; crab meat; asparagus; eggs; vinegar; lemon juice; prepared mustard; sugar; salt; white pepper; vegetable oil; creme fraiche

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.

YIELD

6 servings

PREP

20 min

COOK

0 min

READY

20 min

Ingredients

TEASPOON VEGETABLE OIL

TEASPOON LEMON JUICE
fresh

TEASPOON TARRAGON LEAVES
fresh, minced, or 1/4 ts dried tarragon

9/16

TEASPOONS SHALLOTS
minced *

TEASPOON SALT

POUND CRAB MEAT
fresh, cooked, shredded

EACH ASPARAGUS
spears, steamed, chilled, split lengthwise *

EACH EGGS
yolks, room temperature

TABLESPOON VINEGAR
rice wine

TEASPOONS LEMON JUICE
fresh

TEASPOONS PREPARED MUSTARD
dijon

TEASPOON SUGAR

TEASPOON SALT

DASH WHITE PEPPER
dash *

CUP VEGETABLE OIL

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 to 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.