Tulip, crab, and asparagus appetizers
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Tulip, crab, and asparagus appetizers
  Crab    Asparagus    Appetizers    Seafood  
Last updated 6/12/2012 12:51:23 AM. Recipe ID 12966. Report a problem with this recipe.
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      Title: Tulip, crab, and asparagus appetizers
 Categories: Appetizers, Seafood
      Yield: 25 servings
 
      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 extra ends for salads.
  
  Fill each tulip petal with about 1/2 a rounded teaspoon of crab
  mixture 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).
  




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Recipe ID 12966 (Apr 03, 2005)

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