A recipe for Crab And Asparagus Dijonnaise. Follow the simple recipe instructions for Crab And Asparagus Dijonnaise shared by other home cooking experts.
Ingredients
1/2 teaspoon vegetable oil1/2 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
Pepper, white, dash
1/2 cup vegetable oil
1/2 cup creme fraiche
Directions
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.
