Ingredients
- 2 small bunches of fresh green asparagus
- 1 cup homemade mayonnaise
- 2 teaspoon Dijon mustard
- Juice of one lemon
- 1/2 cup minced onions
- 1 tablespoon minced shallots
- 1 teaspoon minced garlic
- 1/4 cup pressed capers
- 1 tablespoon chopped parsley
- 1 tablespoon chopped chervil
- 1 tablespoon chopped tarragon
- 1 pound lump crabmeat, picked over for shells and cartledge
Directions
Bring a pot of salted water to a boil. Trim off about 2 inches from the bottom of the asparagus. When the water comes to a boil. Add the asparagus and cook for 2 to 3 minutes, (depending on the size of the asparagus) Remove the asparagus and place in a large mixing bowl of ice water. Leave the asparagus in the water for 2 minutes. Remove from the water and pat dry. In a mixing bowl, whisk the mayonnaise, mustard, lemon juice, onions, shallots, garlic, capers, parsley, chervil and tarragon. Mix well. Season the mixture with salt and pepper. Add the crab meat and mix well. Reseason if needed. Arrange the asparagus on a platter and spoon the crab mixture over the center of the asparagus















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By ksschwandt_95991
Yuba City, CA
on May 21, 2007
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I added some cherry tomatoes and sliced cucumber on the side and we feasted!
By jjudy_551447
Milpitas, CA
on July 01, 2005
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This was a very easy dish to make and everyone absolutely loved it. With the leftover crab salad I served it with crackers and that was a huge hit also!
By sunnycarr_392155
Portland, OR
on October 08, 2004
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I actually sliced the asparagus once it was cooked and added it to the salad. I used bay shrimp on another occasion and it was just as good!
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