Crab And Asparagus Dijonnaise recipe

Crab And Asparagus Dijonnaise

Crab And Asparagus Dijonnaise recipe



  1. Combine the oil, lemon juice, tarragon, shallots and salt.
  2. Toss with the crab. Place in a covered container and refrigerate for several hours to let flavours blend.
  3. To serve, place an asparagus spear-half on each leaf of endive.
  4. Top with approximately 2-3 teaspoons Dijon Sauce and sprinkle with crab.
  5. Dijon Sauce: Place the egg yolks, vinegar, lemon juice, mustard, sugar, salt and pepper in a blender.
  6. Blend for a few seconds.
  7. With the motor still running, add the oil in a slow steady stream until well incorporated.
  8. Remove the sauce to a bowl and whisk in the Creme Fraiche.
  9. Cover and refrigerate.

This can be made several days in advance and kept in the fridge.

Leftover sauce is wonderful with chilled artichokes.

Serves 4

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