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Add a photoServings: 4
Ingredients
- 1 c. Mayonnaise
- 1 Tbsp. Lemon juice - fresh
- 1 1/2 tsp Tomato paste
- 1 1/2 tsp Shallot - chopped
- 1/2 tsp Dijon mustard
- 1/4 tsp Pepper
- 1 lb Asparagus - trimmed
- 8 ounce Crabmeat - cooked
- 4 lrg Boston lettuce leaves - or possibly butter lettuce leaves
Directions
- Servings: 4 Fat grams perserving:Approx.
- *DIRECTIONS*
- Whisk mayonnaise, lemon juice, tomato paste, shallot, Dijon mustard and pepper in medium bowl. Cover and chill till ready to use. (Can be prepared 3 days ahead.) Cook asparagus in large pot of boiling salted water till crisp-tender, about 4 min. Transfer to bowl of ice water and cold. 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 195g | |
| Recipe makes 4 servings | |
| Calories 485 | |
| Calories from Fat 418 | 86% |
| Total Fat 47.32g | 59% |
| Saturated Fat 6.62g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 50mg | 17% |
| Sodium 504mg | 21% |
| Potassium 400mg | 11% |
| Total Carbs 3.78g | 1% |
| Dietary Fiber 1.5g | 5% |
| Sugars 1.76g | 1% |
| Protein 13.28g | 21% |
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