How To make Tulip, Crab, and Asparagus Appetizers
3 oz Cream cheese; softened
2 ts Lemon juice
1 tb Minced chives
1 ts Minced fresh dill or mint
-(Optional) 1 ds 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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ស៊ុបទំពាំងបារាំង || Asparagus soup ll Crab soup || Khmer Fusion Food
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Tulip Crab Asparagus - Kitchen Cat
Get the App from Google Play:
★ Kitchen Cat ★ Tulip Crab Asparagus Recipe.
A recipe from the KC Appetizers collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
1 ds : Pepper or Cayenne
2 ts : Lemon Juice
1 ts : Fresh Dill; Minced, or Mint
3 oz : Cream Cheese; Softened
25 : Tulip Petals
1 c : Crab Meat; Flaked
25 Spears : Fresh Asparagus
1 tb : Chives; Minced