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Recipe Tags: 30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Appetizers Main Dish Salads Side Dishes Fruit Seafood Vegetables Canadian Refrigerator Dinner Party Finger Food Nuts Crab Food Processor Blender Dietary British Columbian Shellfish Asparagus Greens Lettuces Brunch Equipment Small Appliance Presentation Served Cold

Crab Asparagus Lettuce Rolls

Can be made small for appetizer or larger for luncheon or serve mix and lettuce cups separately for the diner to put together. Entry for rsc spring. (chill time 1 hour).

Steps

Combine all dressing ingredients in food processor or blender.
Blend until smooth and the consistency of a mayonnaise based dip.
Cover and set aside in the refrigerator.
Pour the pecan halves on a tray and toast , 7 or 8 minutes.
Remove from oven and sprinkle with kosher salt and cayenne pepper to taste.
Set aside to cool , when cool , coarse chop 1 / 4 cup , leave the rest whole.
Break tough ends off asparagus.
Steam for 3 minutes , just until tender crisp , there should be lots of crunch left.
Plunge into ice water.
Slice all but 12 spears into 1 / 4 inch pieces.
Scrape the carrots and grate , seed and dice the tomatoes.
Rinse the crabmeat and thourghly dry on paper towel , squeezing out the moisture.
Combine crabmeat , chopped asparagus , grated carrots , diced tomatoes , chopped pecans , dried dill weed , salt and cayenne pepper.
Mix well.
Add 1 / 2 of the dressing to the crabmeat mixture.
Use only enough dressing to hold the mixture together.
The mixture should b.

Ingredients

crabmeat, asparagus, carrots, fresh tomatoes, dried dill weed, salt, cayenne pepper, lettuce leaf, pecan halves, kosher salt, parmesan cheese, ricotta cheese, cucumber-dill salad dressing, sesame oil, lemon, juice of