Crab And Asparagus Dijonnaise

Post Date: 5th Jun, 2010 - 10:28am / Post ID: #

Crab And Asparagus Dijonnaise

Recipe name:
Crab And Asparagus Dijonnaise

Recipe category:
Appetizers

What are your thoughts about this delightful dish?

Recipe detials:

Ingredients
1/2	teaspoon	vegetable oil
1/2	teaspoon	lemon juice, fresh
1	teaspoon	tarragon, fresh, minced, or 1/4 ts dried tarragon
9/16	teaspoon	shallots, minced
1/4	teaspoon	salt
1/2	pound	crabmeat, fresh, cooked, shredded
		2-3 endive, belgian, heads, separated, rinsed, chilled
12	each	asparagus, spears, steamed, chilled, split lengthwise

		---Dijon Sauce---
2	each	egg, yolks, room temperature
1	tablespoon	vinegar, rice wine
2	teaspoon	lemon juice, fresh
5	teaspoon	mustard, dijon
1/2	teaspoon	sugar
1/4	teaspoon	salt
1		pepper, white, dash
1/2	cup	vegetable oil
1/2	cup	creme fraiche

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. 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: 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.

Your opinion:
What do you like / dislike about the recipe? Did it come out the way you expected it?

Crab And Asparagus Dijonnaise

Crab Asparagus Dijonnaise - Culture, Family, Travel, Consumer Reviews - Posted: 5th Jun, 2010 - 10:28am

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Crab And Asparagus Dijonnaise