1 cup mayonnaise
2 teaspoons Dijon mustard
1 teaspoon chopped garlic
1 tablespoon finely chopped fresh tarragon leaves
1 tablespoon chopped capers
2 tablespoons chopped shallots
1 pound lump crab meat picked over for cartilage
Salt to taste
Freshly ground pepper to taste
1/2 pound baby asparagus
1 small red onion, thinly sliced
Extra virgin olive oil to taste
Balsamic vinegar to taste
12 zucchini flowers, cleaned
In a small mixing bowl, combine the mayonnaise, Dijon, garlic, tarragon,
capers, and shallots. Mix well. Fold in the crabmeat. Season with salt
and pepper. Set aside. In another mixing bowl, combine the asparagus and
the onion. Season to taste with the olive oil, balsamic vinegar, and salt
and pepper. To serve, divide the asparagus mixture between four plates
and mound the crab salad in the center of each plate. Lay 3 zucchini flowers
over the crab salad. Garnish with parsley.
Yield: 4 servings