Ingredients
- 1 pound jumbo or regular lump crabmeat
- 2 lemons, zest grated and juiced, plus juice for coating glass rims
- About 1 tablespoon mayonnaise (just enough to hold it together)
- About 1 tablespoon Dijon mustard
- 12 asparagus stems, bottom halves chopped, tops left whole
- Seasoned salt
- 4 Swiss chard leaves, to serve
- 4 whole olives, for garnish
- 4 lemon slices, for garnish
- Water crackers or toast points, to serve
Description
Food Network Invites You To Try This Crab Martini Recipe From Paula Deen.
Food Network
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