Cold Asparagus with Hot Crab Sauce

16 ounces cream cheese
1/4 cup mayonnaise
1/3 cup dry white wine
1 tsp confectioner’s sugar
1 tsp mustard
1/2 tsp onion juice
1/8 tsp salt
1/8 tsp seasoned salt
9 oz fresh or canned crab meat, drained and picked over
2 lbs thick asparagus, cooked & chilled
Lettuce leaves for garnish
1/4 cup slivered almonds, optional

In the top of a double boiler, blend cream cheese, mayonnaise, wine, sugar, mustard, and seasonings until smooth. Stir in crab, breaking up large chunks. Cook over simmering water until very hot. Divide asparagus into individual servings on lettuce leaves, and spoon hot sauce over each. Sprinkle almonds on top, if desired. Serve immediately. Sauce may be made ahead and reheated.

For informal serving, using asparagus spears to dip into hot crab sauce.



ALLERGENS: Milk, Shellfish