Update my dinner status, I'm making this tonight.
Servings: 1 servings
Total Time (median): tell us
Ingredients
Preparation
In a small mixing bowl, combine the mayonnaise, Dijon, garlic, tarragon, capers, and shallots. Mix well. Fold in the crabmeat. Season with salt and pepper. Set aside. In another mixing bowl, combine the asparagus and the onion. Season to taste with the olive oil, balsamic vinegar, and salt and pepper. To serve, divide the asparagus mixture between four plates and mound the crab salad in the center of each plate. Lay 3 zucchini flowers over the crab salad. Garnish with parsley. Yield: 4 servings Converted by MC_Buster. Per serving: 1665 Calories (kcal); 188g Total Fat; (94% calories from fat); 5g Protein; 19g Carbohydrate; 77mg Cholesterol; 1461mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 16 Fat; 0 Other Carbohydrates Recipe by: EMERIL LIVE SHOW #EMIC54 Converted by MM_Buster v2.0n.
