CRAB AND ASPARAGUS SALAD
18 fresh asparagus spears (3/4 pound)
FOR THE LEMON-CAPER MAYONNAISE:
1/4 cup nonfat mayonnaise
1 tablespoon lemon juice
1 teaspoon chopped capers
1/2 teaspoon prepared mustard
1/2 teaspoon white wine Worcestershire sauce
TO SERVE:
12 large lettuce leaves
3/4 pound fresh crabmeat, drained and flaked
1/8 teaspoon paprika
TO PREPARE THE ASPARAGUS:
Snap off tough ends of asparagus. Remove scales from stalks with a vegetable peeler or knife, if desired. Arrange asparagus in a vegetable steamer over boiling water. Cover and steam 8 minutes or until crisp tender. Plunge asparagus into ice water to stop the cooking process; drain and chill.
TO PREPARE THE LEMON-CAPER MAYONNAISE:
Combine mayonnaise, lemon juice, capers, and mustard.
TO SERVE:
Arrange lettuce leaves on individual serving plates; top with equal amounts of asparagus and crab. Serve each salad with 1 tablespoon mayonnaise mixture, and sprinkle with paprika.
Servings: 6
From: Ginny Munsterman
Source: Southern Living 1992 Annual Recipes |