Tulip~ crab~ & asparagus appetizers
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Tulip~ crab~ & asparagus appetizers
  Crab    Asparagus    Appetizers    Seafood    Flowers  
Last updated 6/12/2012 1:27:49 AM. Recipe ID 62887. Report a problem with this recipe.
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      Title: Tulip~ crab~ & asparagus appetizers
 Categories: Appetizers, Seafood, Flowers
      Yield: 25 Servings
      3 oz Cream cheese; softened
      2 ts Lemon juice
      1 tb Minced chives
      1 ts Minced fresh dill or mint
      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 62887 (Apr 03, 2005)

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