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Ingredients
- 15 oz. fresh crabmeat
- 12 oz. asparagus spears
- 6 lettuce cups
- 3 hard-boiled eggs, sliced
- Lemon-Caper Dressing
- paprika
Method
- Drain crabmeat.
- Remove remaining shell or cartilage.
- Flake the crabmeat.
- Cook asparagus spears.
- Drain and chill.
- Place 3 asparagus spears in each lettuce cup.
- Place about 1/3 cup crabmeat on asparagus.
- Cover with Lemon-Caper Dressing.
- Top with 3 slices hard-boiled egg.
- Sprinkle with paprika.