2 teaspoons crab boil seasoning recommended: Old Bay
3 egg yolks
2 teaspoons juice of lemon freshly squeezed
0.5 pound lump crab meat
4 tablespoons mayonnaise
0.1 cup olive oil
8 servings salt and pepper black freshly ground
2 pounds venison top round sliced cut into 2-ounce servings and pounded thin
Equipment
bowl
frying pan
baking sheet
oven
Directions
Preheat oven to 350 degrees F.
Heat olive oil in a skillet. Season venison with salt and pepper and sear both sides lightly. Arrange on a baking sheet.
Have a bowl of ice water handy. Blanch or steam asparagus tips until tender and shock cool in ice water.
Combine mayonnaise, egg yolks, lemon juice, and crab boil seasoning in a bowl and mix well. Stir in lump crabmeat, trying to avoid breaking up lumps. Spoon crab mixture onto each venison cutlet and place 2 asparagus tips criss-crossed on top.
