|This is a modified version of an appetizer I had on Decator street in New Orleans at a place called Maximos. They used shrimp and more of a vinigrete. But, I like mine. The dressing is also killer with tuna tartar.
1 bunch of asparagus steamed.
a good amount of lump dungy or red crab meat.
2 fire roasted red bell peppers (really roasted tender and peeled)
dash of balsomic viniger
salt & pepper
a dash of worsteshire sauce
in a blender add fresh fire roasted peppers, lemon juice, Balsamic and worsteshire. Blend vigorously. add olive oil (keep blender on so as to emulsify)until desired consistancy is reached. season to taste and chill.
Stack the asparagus in the center of the plate with all spears facing the same direction. Pile lump crab meat on top. Then drizzle the fire roasted emulsion around the plate.