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.
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|Serving Size: 1 Serving (326g)|
|Recipe Makes: 4|
|Calories from Fat: 362 (67%)|
|Amt Per Serving||% DV|
|Total Fat 40.2g||54 %|
|Saturated Fat 6g||30 %|
|Monounsaturated Fat 10.7g|
|Polyunsanturated Fat 21.5g|
|Cholesterol 74.3mg||23 %|
|Sodium 1068.4mg||37 %|
|Potassium 563mg||15 %|
|Total Carbohydrate 35.1g||10 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 31.9g|
|Protein 14.4g||21 %|
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Calories per serving: 542
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