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Rating: 5/5 (1 vote cast)

Meal Type: Lunch
Total Time:
Cook Method: Stove
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4
Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Asparagus and Crabmeat Salad

Recipe Tags: Salad Recipes

Date Added: December 03, 2009

Ingredients:

1 Cup Mayonnaise ;
1 Tablespoon Lemon Juice
1 1/2 Teaspoons Tomato Paste 6 oz.can
1 1/2 Teaspoons Shallots
1/2 Teaspoon Dijon Mustard (up to 2)
1/4 Teaspoon Pepper Bell,Large, Cut in strips
1 Pound Asparagus
8 Ounces Crab Meat
4 Boston Lettuce or butter lettuce leaves
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Directions:

1. Whisk mayonnaise, lemon juice, tomato paste, shallot, Dijon mustard and pepper in medium bowl.

2. Cover and refrigerate until ready to use. (Can be prepared 3 days ahead).

3. Cook asparagus in large pot of boiling salted water until crisp-tender, about 4 minutes.

4. Transfer to bowl of ice water and cool. Drain and pat dry.

5. mix crabmeat into mayonnaise. Season to taste with salt.

6. Arrange 1 lettuce leaf on each plate. Top with asparagus.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Tomato, Asparagus, Sulfites, Fructose Malabsorption, Mustard allergies.
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