Ingredients: 1 pound backfin crab meat 6 to 8 spears cooked asparagus 1/2 zucchini, sliced and parboiled 6 to 8 carrot curls 2 tablespoons sliced ripe olives lettuce 2 tablespoons each oil and white wine vinegar 2 teaspoons diced pimiento 1/4 teaspoon salt 1/4 teaspoon dry mustard 1/8 teaspoon pepper 1/8 teaspoon tarragon Directions:Arrange crab with vegetables and olives on six lettuce-lined salad plates. Combine remaining ingredients; drizzle over salads. Chill thoroughly. |