Crab Martini

• 1 lb jumbo crabmeat or 1 lb regular lump crabmeat
• 2 lemons, juice and zest of, grated, plus
• lemon juice, for coating glass rims
• 1 tablespoon mayonnaise (just enough to hold it together)
• 1 tablespoon Dijon mustard
• 12 asparagus, stems bottom halves chopped, tops left whole (cooked to your liking)
• seasoning salt
• 4 swiss chard leaves, to serve
• 4 whole olives, for garnish
• 4 lemon slices, for garnish
• water crackers or toast points, to serve

1. Just before serving, gently combine the crabmeat with the zest, juice, mayonnaise, mustard, and chopped asparagus stems; add seasoned salt, to taste.
2. To serve: spread some seasoned salt onto a plate, rim the martini glasses with lemon juice, and dip them into the salt. Line each glass with a chard leaf and fill with the crab mixture. Garnish each martini with 3 asparagus spears, an olive, and a lemon slice. Serve with water crackers or toast points.

jumbo crabmeat, lemons, lemon juice, mayonnaise, mustard, salt, swiss chard, olives, lemon slices, water crackers

Taken from www.food.com/recipe/crab-martini-248319 (may not work)