Blue Crab Salad

Serves 4

Ingredients

1 pound blue crabmeat
10 ozs. fresh asparagus
4 large lettuce leaves
thinly sliced lemon
1/2 cup mayonnaise
1 tablespoon capers, drained
1 tablespoon lemon juice
2 drops liquid hot pepper sauce
1/2 teaspoon prepared mustard
1/2 teaspoon worcestershire sauce

Directions

Remove any remaining shell or cartilage from crabmeat. Flake crabmeat. Cook asparagus spears. Drain and chill. Place 3 or 4 asparagus spears in each lettuce cup. Place 1/4 of crabmeat on asparagus. Cover with approximately 2 tablespoons Lemon-Caper Dressing. Garnish with lemon. For Lemon-Caper Dressing: Combine ingredients from mayonnaise to Worcestershire sauce. Chill. Makes approximately 2/3 cups dressing.

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