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 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.
By whereiswilkins_...
Lafayette, 43
on May 09, 2011
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We made it for Mother's Day 2011 - My niece and myself. We were able to accommodate my triathlete sis (lemon juice and zest only w/ a garlic aioli that my mother in law finished (huge testament!. Great food - great evening and thank you Paula - you get a bad rap for the butter, but this was light, delicious, fun and Beautiful! Hats Off!
By alice51
on April 20, 2011
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Thanks for the helpful reviews below CherryUGA - those where you've actually tried the recipe. If you want to critique the recipe BEFORE you try it - IN ORDER to 'help us all' - you might try to get your own show. It's just not helpful at all what you would change for your own home..
Read all 16 reviews