Tulip, Crab, And Asparagus Appetizers Recipe

Step 1

In a medium bowl, beat cheese with lemon juice, herbs, and pepper; stir in crab.

Step 2

Break tough ends off asparagus. Blanch in 1 inch of boiling water in a large skillet with a lid, or steam standing upright in a couple of inches of water in a tall, narrow pot, until crisp-tender, 2 to 5 minutes, depending on thickness of stems. Plunge into an ice-water bath for 1 minute; then pat dry. Trim asparagus to abut 5 inches; from the trimmings, cut as many 1/4-inch rounds as you have tulip petals. Save extra ends for salads.

Step 3

Fill each tulip petal with about 1/2 a rounded teaspoon of crab mixture and garnish with an asparagus round. (If your petals are large and asparagus thin, you can use 3 rounds to garnish each filled petal.) Arrange asparagus in a fan on a serving platter and place tulip petals alternately (or create your own pattern).

Things You'll Need

  • 3oz Cream cheese; softened
  • 2ts Lemon juice
  • 1tb Minced chives
  • 1ts Minced fresh dill or mint
  • -(Optional)
  • 1ds Pepper or cayenne
  • 1c Crab meat, flaked
  • 25 Fresh asparagus spears
  • 25 Tulip petals

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