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    PrimaRecipes --> Salads

    recipe title: Asparagus and Crabmeat Salad
    category: Salads
    keywords: Seafood
    servings: 4
          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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