Try this Fresh Asparagus And Lump Crab Salad with a Sauce Ravigote recipe, or contribute your own.
Suggest a better descriptionBring a pot of salted water to a boil. Trim off about 2 inches from the bottom of the asparagus. When the water comes to a boil. Add the asparagus and cook for 2 to 3 minutes, (depending on the size of the asparagus). Remove the asparagus and place in a large mixing bowl of ice water. Leave the asparagus in the water for 2 minutes. Remove from the water and pat dry. In a mixing bowl, whisk the mayonnaise, mustard, lemon juice, onions, shallots, garlic, capers, parsley, chervil and tarragon. Mix well. Season the mixture with salt and pepper. Add the crab meat and mix well. Reseason if needed. Arrange the asparagus on a platter and spoon the crab mixture over the center of the asparagus. This recipe yields ?? servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B06 broadcast 04-22-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 04-24-1998 Recipe by: Emeril Lagasse
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Serving Size: 1 Serving (807g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1713 | ||
Calories from Fat: 1578 (92%) | ||
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Amt Per Serving | % DV | |
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Total Fat 175.3g | 234 % | |
Saturated Fat 24.2g | 121 % | |
Monounsaturated Fat 41g | ||
Polyunsanturated Fat 102.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 1329.3mg | 46 % | |
Potassium 842.5mg | 22 % | |
Total Carbohydrate 40.5g | 12 % | |
Dietary Fiber 4.4g | 18 % | |
Sugars, other 36.1g | ||
Protein 5.2g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1713
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