6 servings crab boil seasoning (recommended: Old Bay)
1 pound claw crabmeat cooked
2 tablespoons dijon mustard
0.3 cup garlic powder
6 servings lemon pepper and seasoning salt
6 servings lemon wedges for garnish
1 lemon zest juiced plus more for dipping glass
1 pound lump crab meat cleaned cooked
1 cup mayonnaise
6 servings olives for garnish
1 cup salt
2 small to 3 tomatoes diced
Equipment
bowl
pot
Directions
In a large pot bring salted water to a boil and blanch the asparagus by placing them in boiling salted water for 1 minute, and immediately shocking them in a bowl of ice water.
Trim the very bottom of the asparagus and discard.
Cut off the top 2-inches of the asparagus and set aside for garnish. Finely chop the remaining asparagus. In a medium bowl, combine the asparagus with the mayonnaise, mustard, tomatoes, lemon zest and lemon juice. Gently fold the crabmeat into the asparagus mixture and season to taste with lemon pepper, seasoning salt and House Seasoning.
Using the extra lemon juice wet the rim of the martini glass and dip it into the crab boil seasoning.
Put the crab mixture into the prepared glass and serve with the asparagus tops, lemon wedges, and olives as garnish.
Mix ingredients together and store in an airtight container for up to 6 months.
