Title: Crab and asparagus dijonnaise
 Categories: Appetizers, Seafood
      Yield: 6 servings
 
    1/2 ts Vegetable oil
    1/2 ts Fresh lemon juice
      1 ts Fresh minced tarragon or 1/4
           -teaspoon dried tarragon
   9/16 ts Minced shallots
    1/4 ts Salt
    1/2 lb Fresh crabmeat, cooked and
           -shredded
      2    To 3 heads Belgian Endive,
           -carefully separated, rinsed
           -and chilled
     12    Or more asparagus spears,
           -steamed, chilled and split
           -lengthwise
 
  Dijon Sauce (recipe below)
  
  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: 2 egg yolks, room temperature 1 tablespoon rice wine
  vinegar 2 teaspoons fresh lemon juice 5 teaspoons Dijon mustard 1/2
  teaspoon sugar 1/4 teaspoon slat 1 Dash of white pepper 1/2 cup
  vegetable oil 1/2 cup Creme Fraiche
  
  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.
  
  From California Heritage Continues -a cookbook by The Junior League of
  Pasadena
  
  Shared by Sylvia Mease