Just before serving, gently combine the crabmeat with the zest, juice, mayonnaise, mustard, and chopped asparagus stems; add seasoned salt, to taste.
To serve: spread some seasoned salt onto a plate, rim the martini glasses with lemon juice, and dip them into the salt. Line each glass with a chard leaf and fill with the crab mixture. Garnish each martini with 3 asparagus spears, an olive, and a lemon slice. Serve with water crackers or toast points.
Cook’s note: Don't put this together until the last minute.
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