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May 2018

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Tulip Crab and Asparagus Appetizers Recipe

Tulip Crab and Asparagus Appetizers recipe and other asparagus recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Tulip Crab and Asparagus Appetizers recipe  PDF


3 oz Cream cheese softened
2 ts Lemon juice
1 tb Minced chives
1 ts Minced fresh dill or mint
(Optional) 1 ds Pepper or cayenne
1 c Crab meat, flaked
25 Fresh asparagus spears
25 Tulip petals
In a medium bowl, beat cheese with lemon juice, herbs, and pepper stir in crab. Break tough ends off asparagus. Blanch in 1 inch of boiling water in a large skillet with a lid, or steam standing upright in a couple of inches of water in a tall, narrow pot, until crisp tender, 2 to 5 minutes, depending on thickness of stems. Plunge into an ice water bath for 1 minute then pat dry. Trim asparagus to abut 5 inches from the trimmings, cut as many 1/4 inch rounds as you have tulip petals. Save e tra ends for salads. Fill each tulip petal with about 1/2 a rounded teaspoon of crab mi ture and garnish with an asparagus round. (If your petals are large and asparagus thin, you can use 3 rounds to garnish each filled petal.) Arrange asparagus in a fan on a serving platter and place tulip petals alternately (or create your own pattern).

Tulip Crab and Asparagus Appetizers recipe and other asparagus recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
631 people have voted
Last Reviewed on 2018-05-24



Thursday, May 24 2018 Download & Print Tulip Crab and Asparagus Appetizers recipe  PDF   Asparagus recipes RSS   Thumsb up

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