Asparagus and Crabmeat Salad
Asparagus and Crabmeat Salad
Directions
- Whisk mayonnaise, lemon juice, tomato paste, shallot, dijon mustard and pepper in medium bowl.
- Cover and refrigerate until ready to use.
- Cook asparagus in large pot of boiling water until crisp-tender; about 4 minutes.
- Transfer to bowl of ice water to 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.
Ingredients
- 1/4 tsp. black pepper
- 8 oz. Empire's Treasure® Crabmeat, cooked
- 1 Tbsp. lemon juice
- 1/2 tsp. mustard, dijon
- 1 lb(s). Peak Fresh Produce® Asparagus, Fresh, trimmed
- 4 large Peak Fresh Produce® Lettuce, Boston
- 1-1/2 Peak Fresh Produce® Shallot(s), chopped
- 1-1/2 tsp. Roma® Tomato Paste
- 1 Cup(s) West Creek® Mayonnaise
