Asparagus and Crabmeat Salad

Recipe Cuisine: Appetizers
Recipe Category: Appetizers
Recipe Serves: 4

Recipes Ingredients:

1 c Mayonnaise
1/4 ts Pepper
1 tb Lemon Juice - fresh
1 lb Asparagus - trimmed
1 1/2 ts Tomato paste
8 oz Crabmeat - cooked
1 1/2 ts Shallot - minced
4 lg Boston lettuce leaves - or
1/2 ts Dijon mustard
-butter lettuce leaves

Recipe Instructions:

Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: *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. Bon Appetit, April, 1991.