Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 ts Vegetable oil
1/2 ts Fresh lemon juice
1 ts Fresh minced tarragon or 1/4
-teaspoon dried tarragon
9/16 ts Minced shallots
1/4 ts Salt
1/2 lb Fresh crabmeat, cooked and
-shredded
2 To 3 heads Belgian Endive,
-carefully separated, rinsed
-and chilled
12 Or more asparagus spears,
-steamed, chilled and split
-lengthwise

Dijon Sauce (recipe below)

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: 2 egg yolks, room temperature 1 tablespoon rice wine vinegar 2
teaspoons fresh lemon juice 5 teaspoons Dijon mustard 1/2 teaspoon sugar
1/4 teaspoon slat 1 Dash of white pepper 1/2 cup vegetable oil 1/2 cup
Creme Fraiche

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.

From California Heritage Continues -a cookbook by The Junior League of
Pasadena

Shared by Sylvia Mease

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