Recipe - Crab And Asparagus Dijonnaise

One half teaspoon Vegetable oil
One half teaspoon Fresh lemon juice
1 teaspoon Fresh minced tarragon or 1/4
teaspoon dried tarragon
9/16 teaspoon Minced shallots
One fourth teaspoon Salt
One half pound 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)

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 spearhalf on each leaf of endive. Top with
approximately 23 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 One half teaspoon sugar
One fourth teaspoon slat 1 Dash of white pepper One half cup vegetable oil One half 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.

From California Heritage Continues a cookbook by The Junior League of
Pasadena

Shared by Sylvia Mease

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini