Crab And Asparagus Dijonnaise Recipe

Name: Crab And Asparagus Dijonnaise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 teaspoon vegetable oil; 1/2 teaspoon lemon juice fresh; 1 teaspoon tarragon leaves fresh, minced, or 1/4 ts dried tarragon; 9/16 teaspoons shallots minced; 1/4 teaspoon salt; 1/2 pound crab meat fresh, cooked, shredded; 12 each asparagus spears, steamed, chilled, split lengthwise; 2 each eggs yolks, room temperature; 1 tablespoon vinegar rice wine; 2 teaspoons lemon juice fresh; 5 teaspoons prepared mustard dijon; 1/2 teaspoon sugar; 1/4 teaspoon salt; 1 dash white pepper dash; 1/2 cup vegetable oil; 1/2 cup creme fraiche

Servings: persons

1/2 teaspoon vegetable oil
1/2 teaspoon lemon juice fresh
1 teaspoon tarragon leaves fresh, minced, or 1/4 ts dried tarragon
9/16 teaspoons shallots minced
1/4 teaspoon salt
1/2 pound crab meat fresh, cooked, shredded
12 each asparagus spears, steamed, chilled, split lengthwise
2 each eggs yolks, room temperature
1 tablespoon vinegar rice wine
2 teaspoons lemon juice fresh
5 teaspoons prepared mustard dijon
1/2 teaspoon sugar
1/4 teaspoon salt
1 dash white pepper dash
1/2 cup vegetable oil
1/2 cup creme fraiche

1
Combine the oil, lemon juice, tarragon, shallots and salt.
2
Toss with the crab.
3
Place in a covered container and refrigerate for several hours to let flavors blend.
4
To serve, place an asparagus spear-half on each leaf of endive.
5
Top with approximately 2 to 3 teaspoons Dijon Sauce and sprinkle with crab.
6
Dijon Sauce: Place the egg yolks, vinegar, lemon juice, mustard, sugar, salt and pepper in a blender.
7
Blend for a few seconds.
8
With the motor still running, add the oil in a slow steady stream until well incorporated.
9
Remove the sauce to a bowl and whisk in the Creme Fraiche.
10
Cover and refrigerate.
11
This can be made several days in advance and kept in the refrigerator.
12
Leftover sauce is wonderful with chilled artichokes.

418

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 teaspoon vegetable oil, 1/2 teaspoon lemon juice fresh, 1 teaspoon tarragon leaves fresh, minced, or 1/4 ts dried tarragon, 9/16 teaspoons shallots minced, and more.

Yes, Crab And Asparagus Dijonnaise falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crab And Asparagus Dijonnaise

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