Crab And Asparagus Dijonnaise Recipe

Step 1

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.

Step 2

To serve, place an asparagus spear-half on each leaf of endive. Top with approximately 2-3 teaspoons Dijon Sauce and sprinkle with crab.

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

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.

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.

Things You'll Need

  • 1/2ts Vegetable oil
  • 1/2ts Fresh lemon juice
  • 1ts Fresh minced tarragon or 1/4
  • -teaspoon dried tarragon
  • 9/16ts Minced shallots
  • 1/4ts Salt
  • 1/2lb Fresh crabmeat, cooked and
  • -shredded
  • 2 To 3 heads Belgian Endive,
  • -carefully separated, rinsed
  • -and chilled
  • 12 Or more asparagus spears,
  • -steamed, chilled and split
  • -lengthwise
  • Dijon Sauce (recipe below)

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