Crab & Asparagus Dijonnaise

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Servings: 6 Difficulty: Advanced
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Elegant chilled appetizer featuring sweet crab, crisp asparagus, and creamy mustard sauce
Crab & Asparagus Dijonnaise recipe image

This sophisticated chilled appetizer combines the delicate sweetness of fresh crabmeat with the vibrant crunch of blanched asparagus. The star of the dish is a rich, creamy Dijonnaise&# 226;ÂÂa luxurious emulsion of egg yolks, Dijon mustard, and crème fraîche that adds tangy depth. Served atop crisp Belgian endive leaves, it offers a refreshing contrast of textures and flavors. Perfect for spring gatherings, dinner parties, or as a light starter before a heavier meal. ItâÂÂs elegant enough for entertaining yet simple enough for a special weekend lunch.

Crab & Asparagus Dijonnaise recipe image
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Crab & Asparagus Dijonnaise

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 5.7

Description

This sophisticated chilled appetizer combines the delicate sweetness of fresh crabmeat with the vibrant crunch of blanched asparagus. The star of the dish is a rich, creamy Dijonnaise&# 226;ÂÂa luxurious emulsion of egg yolks, Dijon mustard, and crème fraîche that adds tangy depth. Served atop crisp Belgian endive leaves, it offers a refreshing contrast of textures and flavors. Perfect for spring gatherings, dinner parties, or as a light starter before a heavier meal. ItâÂÂs elegant enough for entertaining yet simple enough for a special weekend lunch.

Ingredients

Directions

  1. Prepare the Dijonnaise: Place egg yolks, rice wine vinegar, lemon juice, Dijon mustard, sugar, salt, and white pepper in a blender.
  2. Blend for a few seconds until the mixture is smooth and combined.
  3. With the motor running, slowly drizzle in the vegetable oil in a steady stream until the sauce thickens and emulsifies.
  4. Transfer the sauce to a bowl and whisk in the crème fraîche until fully incorporated.
  5. Cover and refrigerate the sauce for at least 30 minutes to chill and set.
  6. Blanch asparagus spears in boiling salted water for 2-3 minutes until tender-crisp, then plunge into ice water to stop cooking.
  7. Drain asparagus and split each spear lengthwise into halves.
  8. In a small bowl, combine vegetable oil, fresh lemon juice, minced tarragon, minced shallots, and salt.
  9. Gently toss the fresh crabmeat with the tarragon-lemon dressing.
  10. Cover the crab mixture and refrigerate for several hours to allow flavors to meld.
  11. To assemble, place one halved asparagus spear on each chilled Belgian endive leaf.
  12. Top the asparagus with a dollop of the chilled Dijonnaise.
  13. Spoon the dressed crabmeat over the sauce and serve immediately.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 5.7kcal
% Daily Value *
Total Fat 0.6g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 0.0mg0%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: crab, asparagus, dijonnaise, endive, appetizer, chilled, seafood, spring, elegant, mustard, creme fraiche, blanched, tarragon, lemon, salad, party, starter, fresh
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