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Fruits and Vegetables - Asparagus with Crab Sauce



INGREDIENTS
  • 1 pound fresh asparagus
  • 1 cup crabmeat, drained
  • 2 tablespoons butter or margarine
  • 3 tablespoons flour
  • 1/2 teaspoon salt
  • 1 tablespoon grated onion
  • 1 cup half-and-half
  • 1/2 teaspoon Worcestershire sauce
  • Finely chopped parsley
  • Lemon wedges

INSTRUCTIONS
Cook asparagus until tender; drain and keep warm. In a pan, heat crabmeat in butter over medium heat. Add flour and salt, stirring to mix well. Add onion, half-and-half, and Worcestershire sauce, stirring continually until thickened. Arrange asparagus spears on warm plate. Spread crab sauce across middle of spears and sprinkle with parsley. Garnish with lemon wedges.
 
 
 
 
Submitted By: Patti Sanson
Maryville
Number of Servings: 0
 
Print 3x5 recipe cards
 
 
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