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Recipe by: jacem
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See below ingredients and instructions of the recipe
1 c Mayonnaise 1/4 ts Pepper
1 tb Lemon juice - fresh 1 lb Asparagus - trimmed
1 1/2 ts Tomato paste 8 oz Crabmeat - cooked
1 1/2 ts Shallot - minced 4 lg Boston lettuce leaves - or
1/2 ts Dijon mustard -butter lettuce leaves
Calories per serving: Number of Servings: 4 Fat
grams per serving: Approx. Cook Time: Cholesterol per
serving: Marks:
*DIRECTIONS*
Whisk mayonnaise, lemon juice, tomato paste, shallot, Dijon mustard
and pepper in medium bowl. Cover and refrigerate until ready to use.
(Can be prepared 3 days ahead.) Cook asparagus in large pot of
boiling salted water until crisp-tender, about 4 minutes. Transfer to
bowl of ice water and cool. Drain and pat dry. mix crabmeat into
mayonnaise. Season to taste with salt. Arrange 1 lettuce leaf on
each plate. Top with asparagus. Spoon crabmeat mayonnaise over and
serve.
Bon Appetit, April, 1991.
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
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