Crab and Asparagus Dijonnaise
Recipe
- Title:
- Crab and Asparagus Dijonnaise
- Categories:
- Appetizers, Fish/sea
- Yield:
- 6 servings
Ingredients
- 1/2 ts Vegetable oil
- -shredded
- 1/2 ts Fresh lemon juice
- 2
- To 3 heads Belgian Endive,
- 1 ts Fresh minced tarragon or 1/4
- -carefully separated, rinsed
- -teaspoon dried tarragon
- -and chilled
- 9/16 ts Minced shallots
- 12
- Or more asparagus spears,
- 1/4 ts Salt
- -steamed, chilled and split
- 1/2 lb Fresh crabmeat, cooked and
- -lengthwise
Directions
- Dijon Sauce (recipe below)
Directions
- Combine the oil, lemon juice, tarragon, shallots and salt.
- Toss with the crab.
- Place in a covered container and refrigerate for several hours to let flavors blend.
Directions
- To serve, place an asparagus spear-half on each leaf of endive.
- Top with approximately 2-3 teaspoons Dijon Sauce and sprinkle with crab.
Directions
- Dijon Sauce: 2 egg yolks, room temperature 1 tablespoon rice wine vinegar 2 teaspoons fresh lemon juice 5 teaspoons Dijon mustard 1/2 teaspoon sugar 1/4 teaspoon slat 1 Dash of white pepper 1/2 cup vegetable oil 1/2 cup Creme Fraiche
Directions
- Place the egg yolks, vinegar, lemon juice, mustard, sugar, salt and pepper in a blender.
- Blend for a few seconds.
- With the motor still running, add the oil in a slow steady stream until well incorporated.
Directions
- Remove the sauce to a bowl and whisk in the Creme Fraiche.
- Cover and refrigerate.
- This can be made several days in advance and kept in the refrigerator.
- Leftover sauce is wonderful with chilled artichokes.
Directions
- From California Heritage Continues -a cookbook by The Junior League of Pasadena
Directions
- Shared by Sylvia Mease
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