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Serves 6
3/4 pound blue crabmeat, fresh or pasteurized
1 package (10 ounces) frozen asparagus spears
6 lettuce cups
3 hard-cooked eggs, sliced
Paprika
Lemon-Caper Dressing
Remove any remaining shell particles or cartilage. Flake the crabmeat. Cook asparagus spears according to directions on package. Drain and chill. Place 3 asparagus spears in each lettuce cup. Place about 1/3 cup crabmeat on asparagus. Cover with approximately 2 tablespoons Lemon-Caper Dressing. Top with 3 slices hard-cooked egg. Sprinkle with Paprika.
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