Recipe for Asparagus and Crabmeat Salad 
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Yield:
4 Servings
Ingredients:
Amount Ingredient
1 cup Mayonnaise
1 tbl Lemon juice - fresh
1/2 tsp Tomato paste
1/2 tsp Shallot - minced
1/2 tsp Dijon mustard
1/4 tsp Pepper
1 lb Asparagus - trimmed
8 oz Crabmeat - cooked
Instructions:
Instructions: Servings: 4 Fat grams per
serving:
Approx.

*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.

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