1 c Mayonnaise

1 tb Lemon juice – fresh

1 1/2 ts Tomato paste

1 1/2 ts Shallot – minced

1/2 ts Dijon mustard

1/4 ts Pepper

1 lb Asparagus – trimmed

8 oz Crabmeat – cooked

4 lg Boston lettuce leaves – or

-butter lettuce leaves

Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: *DIRECTIONS* Whisk mayonnaise, lemon juice, tomato paste, shallot, Dijon mustard and pepper in medium bowl. Cover and refrigerate until ready to use. (Can be prepared 3 days ahead.) 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. Bon Appetit, April, 1991.

15 1/2 oz Canned Alaska salmon

1/3 c Plain nonfat yogurt

1/3 c Chopped green onions

1/3 c Chopped celery

1 tb Lemon juice

Black pepper; to taste 12 sl Bread

Drain and flake salmon. Stir in remaining ingredients except pepper and bread. Season with pepper to taste. Spread salmon mixture on half of bread slices; top with remaining bread. Cut sandwiches into halves or quarters. Makes 6 sandwiches. Nutrients Per Serving: Calories: 264 Sodium: 713 mg Protein: 20.1 g Dietary Fiber: 1.48 g Carbohydrates: 29.6 g Fat-Total: 6.68 g Cholesterol: 40.5 mg Source: Light & Lively Recipes Reprinted by permission of Alaska Seafood Marketing Institute Meal-Master compatible recipe format courtesy of Karen Mintzias