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>> Crab & Asparagus salad [topic: previous/next]
PostPosted: Tue Jul 22, 2008 11:44 am
eelmaster


Posts: 592

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)
olive oil
2 lemons
dash of balsomic viniger
salt & pepper
a dash of worsteshire sauce

dressing:
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.
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PostPosted: Sat Jul 26, 2008 12:41 pm
frozendog


Posts: 1611
Location: SLO County

Ah, Chef Eely-M is at it again.Sounds good but two lemons is over my limit.How about 1 lemon and 1 orange? Mrs. Eely-M is such a lucky woman.
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PostPosted: Mon Jul 28, 2008 5:44 am
eelmaster


Posts: 592

Yeah, man. What ever you like. On aorange would probably be really good. A little extra sweetness. That's kind of the point of the balsomic. May switch the two out.
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