Ingredients:

1 cup mayonnaise

1 tablespoon fresh lemon juice

1 1/2 teaspoon tomato paste

1 1/2 teaspoon shallot, minced

1/2 teaspoon Dijon mustard

1/4 teaspoon pepper

1 pound asparagus, trimmed

8 ounces cooked crabmeat

4 large boston lettuce leaves

Directions:

Whisk mayonnaise, lemon juice, tomato paste, shallot, Dijon mustardand pepper in medium bowl.Cover and refrigerate until ready to use. Cook asparagus in large pot of boiling salted water until crisp-tender, about 4 minutes.Transfer to bowl of ice water and cool. Drain and pat dry.

Mix crabmeat into mayonnaise. Season to taste with salt. Arrange 1 lettuce leaf on each plate. Top with asparagus. Spoon crabmeat mayonnaise over and serve.

Ingredients:

2 avocados

1/2 pound fresh lump crabmeat

1 dash hot pepper sauce

1/4 cup minced celery

Mayonnaise

Lemon juice to taste

Salt and pepper to taste

Shredded lettuce

4 hard cooked eggs, chopped

4 anchovy fillets

4 strips pimiento

1 lemon, cut in 4 wedges

1 tomato, cut in 4 wedges

Black olives

Parsley sprigs

Herbed Mayonnaise Dressing:

1 cup mayonnaise

1 dash tarragon

1 dash chervil

2 tablespoons chopped chives

2 tablespoons tomato puree

Directions:

Herbed Mayonnaise Dressing:

Combine 1 cup mayonnaise, tarragon, chervil and chives. Add just enough tomato puree to give dressing a pourable consistency and delicate color. Set aside. Salad: Cut avocados in halves and remove seeds. Flake crabmeat and combine with hot pepper sauce, celery and enough mayonnaise to moisten. Season to taste with lemon juice, salt and pepper.

Place avocado halves on shredded lettuce, fill with crab mixture and sprinkle generously with chopped eggs. Garnish with anchovies, pimiento strips, lemon and tomato wedges, olives and parsley. Serve dressing on side.