*  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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