Crab And Asparagus Dijonnaise recipe
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Timings & Yeildings
Prepration : 20
Cooking : 0
Total : 20
Yeildings: 6servings
Direction and Ingredients
Amount Ingredient Preparation
1/2 teaspoon vegetable oil
1/2 teaspoon lemon juice fresh
1 teaspoon tarragon fresh, minced, or 1/4 ts dried tarragon
9/16 teaspoons shallots minced
1/4 teaspoon salt
1/2 pound crab meat fresh, cooked, shredded
12 each asparagus spears, steamed, chilled, split lengthwise
2 each egg yolks, room temperature
1 tablespoon vinegar rice wine
2 teaspoons lemon juice fresh
5 teaspoons mustard dijon
1/2 teaspoon sugar
1/4 teaspoon salt
1 x pepper white, dash
1/2 cup vegetable oil
1/2 cup creme fraiche
 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: 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.

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