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.

1 12 inch Pizza Dough shell (uncooked)

3/4 cup Crab meat

3/4 cup Tiny shrimp

1/2 cup Crushed pineapple

5 Mushrooms, sliced

4 1/4 oz. Canned sliced black olives

1/4 cup diced green pepper

1 cup Mozzarella cheese, grated

1 cup White cheddar cheese grated

Spread pizza dough on to a pizza pan. Top with crab,

shrimp, pineapple, mushrooms, olives, green pepper,

mozzarella and cheddar cheese. Bake at 450 degrees F.

until cheese is bubbly.