Crabmeat, Asparagus, And Tomato Salad, Two Ways Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

Freshly ground black pepper

2 1/2 tablespoons paprika

1 tablespoon dried leaf oregano

Crabmeat Ravigote, recipe follows

1 teaspoon sherry vinegar

1 tablespoon dried thyme

8 rice paper wrappers

3 cups vegetable oil, for frying, plus more, for plating version 2

1 tablespoon chopped fresh parsley

2 teaspoons fresh lemon juice

1/2 cup mayonnaise

1 tablespoon extra-virgin olive oil

1/2 to 1 pound pencil-thin asparagus spears, tough woody ends removed, and spears trimmed to an even length

1 pound lump crabmeat, picked over for shells and cartilage

Chive Oil, recipe follows, garnish

2 large vine-ripened tomatoes

1 tablespoon minced shallots

1/2 cup extra-virgin olive oil

2 tablespoons small capers, drained

4 cups mesclun lettuces

1 tablespoon cayenne pepper

2 teaspoons Dijon mustard

1 hard boiled egg, peeled and sieved

18 spears cooked asparagus, recipe follows, halved diagonally

2 tablespoons chopped green onions


Essence, recipe follows

1 tablespoon black pepper

1/2 teaspoon minced garlic

1 bunch fresh chives

2 tablespoons garlic powder

1/4 teaspoon salt

2 tablespoons salt

1/4 teaspoon hot red pepper sauce

1 tablespoon onion powder

Chopped parsley, garnish

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