Crab And Asparagus Dijonnaise
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 servingsPrep
20 minCook
0 minReady
20 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | teaspoon |
vegetable oil
|
|
| ½ | teaspoon |
lemon juice
fresh |
|
| 1 | teaspoon |
tarragon leaves
fresh, minced, or 1/4 ts dried tarragon |
|
| 9/16 | teaspoons |
shallots
minced |
*
|
| ¼ | teaspoon |
salt
|
|
| ½ | pound |
crab meat
fresh, cooked, shredded |
|
| 12 | each |
asparagus
spears, steamed, chilled, split lengthwise |
*
|
| 2 | each |
eggs
yolks, room temperature |
|
| 1 | tablespoon |
vinegar
rice wine |
|
| 2 | teaspoons |
lemon juice
fresh |
|
| 5 | teaspoons |
prepared mustard
dijon |
|
| ½ | teaspoon |
sugar
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | dash |
white pepper
dash |
*
|
| ½ | cup |
vegetable oil
|
|
| ½ | cup |
creme fraiche
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.5 | ml |
vegetable oil
|
|
| 2.5 | ml |
lemon juice
fresh |
|
| 5 | ml |
tarragon leaves
fresh, minced, or 1/4 ts dried tarragon |
|
| 2.8 | ml |
shallots
minced |
*
|
| 1.3 | ml |
salt
|
|
| 226.8 | g |
crab meat
fresh, cooked, shredded |
|
| 12 | each |
asparagus
spears, steamed, chilled, split lengthwise |
*
|
| 2 | each |
eggs
yolks, room temperature |
|
| 15 | ml |
vinegar
rice wine |
|
| 1E+1 | ml |
lemon juice
fresh |
|
| 25 | ml |
prepared mustard
dijon |
|
| 2.5 | ml |
sugar
|
|
| 1.3 | ml |
salt
|
|
| 1 | dash |
white pepper
dash |
*
|
| 118 | ml |
vegetable oil
|
|
| 118 | ml |
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.
