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Title: Crab Salad With Zucchini Salad And Baby Asparagus
Yield: 1

Ingredients

      1 c  mayonnaise
      2 ts dijon mustard
      1 ts chopped garlic
      1 tb finely chopped fresh
           -tarragon leave; s
      1 tb chopped capers
      2 tb chopped shallots
      1 lb lump crab meat picked over
           -for cart; ilage
      1    salt to taste
      1    freshly ground pepper to
           -taste
    1/2 lb baby asparagus
      1 sm red onion; thinly sliced
      1    extra virgin olive oil to
           -taste
      1    balsamic vinegar to taste
     12    zucchini flowers; cleaned

Instructions

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.

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