- 12 to 15 fresh asparagus stalks
- 1 cup mayonnaise
- 2 tablespoons spicy or Dijon mustard
- 2 to 3 small tomatoes, diced
- 1 lemon, zested and juiced, plus more for dipping glass
- 1 pound lump crabmeat, cleaned, picked and cooked
- 1 pound claw crabmeat, clean, picked and cooked
- Lemon pepper and seasoning salt
- House Seasoning, recipe follows
- Crab boil seasoning (recommended: Old Bay)
- Lemon wedges, for garnish
- Olives, for garnish
In a large pot bring salted water to a boil and blanch the asparagus by placing them in boiling salted water for 1 minute, and immediately shocking them in a bowl of ice water.
Trim the very bottom of the asparagus and discard. Cut off the top 2-inches of the asparagus and set aside for garnish. Finely chop the remaining asparagus. In a medium bowl, combine the asparagus with the mayonnaise, mustard, tomatoes, lemon zest and lemon juice. Gently fold the crabmeat into the asparagus mixture and season to taste with lemon pepper, seasoning salt and House Seasoning.
Using the extra lemon juice wet the rim of the martini glass and dip it into the crab boil seasoning. Put the crab mixture into the prepared glass and serve with the asparagus tops, lemon wedges, and olives as garnish.
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
* Guest Recipe
A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.