Ingredients
- 1 pound jumbo or regular lump crabmeat
- 2 lemons, zest grated and juiced, plus juice for coating glass rims
- About 1 tablespoon mayonnaise (just enough to hold it together)
- About 1 tablespoon Dijon mustard
- 12 asparagus stems, bottom halves chopped, tops left whole
- Seasoned salt
- 4 Swiss chard leaves, to serve
- 4 whole olives, for garnish
- 4 lemon slices, for garnish
- Water crackers or toast points, to serve
Directions
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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By timorg
on February 23, 2013
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For those that didn't like this, I found a similar recipe that calls for 1-2 medium tomatoes and it says to blanche the asparagus in boiling salt water for one minute and then dip them into ice water. I also used spicy brown mustard instead of dijon as I really don't care for dijon in most recipes.
By CHALL75
on October 24, 2012
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I tried this & it was quick & easy but the taste was terrible, plain & simple. I love Paula but this was bad, plain & simple.
By I LUV PASTA
New Jersey
on July 20, 2011
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OMG! This recipe is so good! I have made it so many times!! I also discovered that lump crab meat has barely any calories, about 60 per serving. When Im trying to eat lite, I quickly make this and of course don't bother putting it in a glass with all the fixings each time.Talk about losing weight while eating deliciously.
Sometimes I add another tablespoon of mayo to it. And sometimes I put a little less mustard in it because the taste of the mustard can be overpowering. The key to this crab salad is to stir this very gently, keeping the meat together so you bite down into big lumps of crab.
I usually use crab claw meat when I make this because it's less expensive then the superlump crab meat and I find it just as satisfying..
I also threw a big dinner party and made these gorgeous crab martinis for everyone. The table setting looked beautiful. And we got lots and lots of compliments on how beautiful and how tasty the martinis were.
Read all 18 reviews