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| recipe title: |
Tulip, Crab, and Asparagus Appetizers |
| category: |
Appetizers, Seafood |
| keywords: |
Seafood |
| servings: |
25 |
| ingredients: |
3 oz Cream cheese; softened
2 ts Lemon juice
1 tb Minced chives
1 ts Minced fresh dill or mint
-(Optional)
1 ds Pepper or cayenne
1 c Crab meat, flaked
25 Fresh asparagus spears
25 Tulip petals
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| directions: |
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In a medium bowl, beat cheese with lemon juice, herbs, and pepper; stir in
crab.
Break tough ends off asparagus. Blanch in 1 inch of boiling water in a
large skillet with a lid, or steam standing upright in a couple of inches
of water in a tall, narrow pot, until crisp-tender, 2 to 5 minutes,
depending on thickness of stems. Plunge into an ice-water bath for 1
minute; then pat dry. Trim asparagus to abut 5 inches; from the trimmings,
cut as many 1/4-inch rounds as you have tulip petals. Save extra ends for
salads.
Fill each tulip petal with about 1/2 a rounded teaspoon of crab mixture and
garnish with an asparagus round. (If your petals are large and asparagus
thin, you can use 3 rounds to garnish each filled petal.) Arrange asparagus
in a fan on a serving platter and place tulip petals alternately (or create
your own pattern).
Source: Cooking from the Garden - by Rosalind Creasy ISBN: 0-87156-731-8
Typed for you by Karen Mintzias
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