*  Exported from  MasterCook  *
 
                   Tulip, Crab, And Asparagus Appetizers
 
 Recipe By     : 
 Serving Size  : 25   Preparation Time :0:00
 Categories    : Appetizers
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3       Oz           Cream cheese -- softened
    2       Ts           Lemon juice
    1       Tb           Minced chives
    1       T            Minced fresh dill or mint
                         -(Optional)
    1       D            Pepper or cayenne
    1       C            Crab meat, flaked
   25                    Fresh asparagus spears
   25                    Tulip petals
 
   In a medium bowl, beat cheese with lemon juice, herbs, and pepper; stir in
   crab.
   Break tough ends off asparagus.  Blanch in 1 inch of boiling water in a
   large skillet with a lid, or steam standing upright in a couple of inches
   of water in a tall, narrow pot, until crisp-tender, 2 to 5 minutes,
   depending on thickness of stems.  Plunge into an ice-water bath for 1
   minute; then pat dry.  Trim asparagus to abut 5 inches; from the
   trimmings, cut as many 1/4-inch rounds as you have tulip petals.  Save
   extra ends for salads.
   Fill each tulip petal with about 1/2 a rounded teaspoon of crab mixture
   and garnish with an asparagus round.  (If your petals are large and
   asparagus thin, you can use 3 rounds to garnish each filled petal.)
   Arrange asparagus in a fan on a serving platter and place tulip petals
   alternately (or create your own pattern).
  
 
 
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