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RECIPE OF THE WEEK #408

Crab and Asparagus Salad

18 fresh asparagus spears (3/4 pound)
1/4 cup nonfat mayonnaise
1 tablespoon lemon juice
1 teaspoon chopped capers
1/2 teaspoon prepared mustard
1/2 teaspoon white wine
12 large lettuce leaves
3/4 pound fresh crabmeat, drained and flaked
1/8 teaspoons paprika

Snap off tough ends of asparagus. Remove scales from stalks with a
vegetable peeler or knife, if desired. Arrange asparagus in a vegetable
steamer over boiling water.

Cover and steam 8 minutes or until crisp-tender. Plunge asparagus into
ice water to stop the cooking process, drain and chill. Combine mayonnaise
and next 4 ingredients.

Arrange lettuce leaves on individual serving plates, top with equal
amounts of asparagus and crab.

Serve each salad with 1 tablespoon mayonnaise mixture, and sprinkle with paprika.

Makes 6 servings.