Asparagus and Crabmeat Salad


  1. Whisk mayonnaise, lemon juice, tomato paste, shallot, dijon mustard and pepper in medium bowl.
  2. Cover and refrigerate until ready to use.
  3. Cook asparagus in large pot of boiling water until crisp-tender; about 4 minutes.
  4. Transfer to bowl of ice water to cool; drain and pat dry.
  5. Mix crabmeat into mayonnaise; season to taste with salt.
  6. Arrange 1 lettuce leaf on each plate; top with asparagus.
  7. Spoon crabmeat mayonnaise over and serve.


  • 1/4 tsp. black pepper
  • 8 oz. Empire's Treasure® Crabmeat, cooked
  • 1 Tbsp. lemon juice
  • 1/2 tsp. mustard, dijon
  • 1 lb(s). Peak Fresh Produce® Asparagus, Fresh, trimmed
  • 4 large Peak Fresh Produce® Lettuce, Boston
  • 1-1/2 Peak Fresh Produce® Shallot(s), chopped
  • 1-1/2 tsp. Roma® Tomato Paste
  • 1 Cup(s) West Creek® Mayonnaise