Title: Asparagus and Crabmeat Salad
Categories: Appetizer Seafood
Yield: 4 Servings

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

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.

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