Asparagus and Crabmeat Salad from Bon Appetit '91-Food and Memories

Speaking of Bon Appetit and when it used to be a great source for good recipes, this is an oldie but a goodie. So easy and simple but delicious.

My Mom has been on a jumbo lump crabmeat kick lately. She can no longer cook herself, sadly, but she still enjoys good food and loves old recipes. She used to serve a smaller version of this salad as a starter at dinner parties she and my father used to have. Yesterday, she had her sitter take her to get crabmeat. We were discussing what she wanted me to make with it this weekend and she decided last minute she just wanted some tossed in a little mayonnaise with some lemon juice right away. I suddenly remembered this recipe and found it. We happened to have everything needed except the shallots, so I used sweet onion instead and I used spring mix lettuce rather than the Boston or butter leaves. I overcooked the asparagus a bit in the microwave because hers is much stronger than mine, but it worked. The sauce is actually better the next day like a lot of things, but she was so surprised and happy when I served her one of her old favorites within 30 minutes of her request. Her face lit up when I told her what it was.

I know-"cool story sis", but it was a neat moment with my elderly Mom and I was tickled that I pulled off a surprise for her. She started rattling off dinner parties at which she served this dish and reliving those great memories, so it was much more than just a great dish.

Here's the recipe. I highly recommend it if you love crabmeat served cold salad style. I didn't plate so great. We didn't have green onions or chives which I would have liked to have sprinkled on top.

Asparagus and Crabmeat Salad from Bon Appetit '91

Ready In:
30mins
Serves:
4

Ingredients

1 cup mayonnaise
1 tablespoon fresh lemon juice
1 1/2 teaspoons tomato paste
1 1/2 teaspoons shallots, minced
1/2 teaspoon Dijon mustard
1/4 teaspoon pepper
1 lb asparagus, trimmed
8 ounces crabmeat, cooked
4 large boston lettuce leaves or 4 large butter lettuce leaves


Whisk mayonnaise, lemon juice, tomato paste, shallot, Dijon mustard and pepper in medium bowl.
Cover and refrigerate until ready to use. (Can be
prepared 3 days ahead.)
Cook asparagus in large pot of boiling salted water until crisp tender, about 4 minutes.
Transfer to bowl of ice water and cool.
Drain and pat dry.
Mix crab meat into mayonnaise.
Season to taste with salt.
Arrange 1 lettuce leaf on each plate.
Top with asparagus.
Spoon crab meat mayonnaise over and serve.