Oops, I thought I had replied to you, Newme, but I guess I just replied in my head :)

This really does sound awesome, and easy to make! The next time I get some tuna steaks (probably this upcoming Wednesday), I'll make this as an appetizer and see how it goes over. It seems like a lot for 2 people, though, so I think I'll make half with celery seed instead of seasoned salt; I'm usually not a big fan of salt, and celery seed might add that extra flavor without the sodium.

Of course, I'll probably use imitation crab, since I really can't tell the difference and it's a whole lot cheaper!

newme	Posted 12:35 am, 04/12/2007
Notice I said fresh crap! Sorry. 8)

newme

Posted 12:35 am, 04/12/2007

Jason, I know you like crab so this is for you. Fresh crap is recommended by Paula Deen.

Crab Martini Recipe courtesy Paula Deen
Show: Paula's Home Cooking
Episode: Garden Party

1 pound jumbo or regular lump crabmeat
2 lemons, zest grated and juiced, plus juice for coating glass rims
About 1 tablespoon mayonnaise (just enough to hold it together)
About 1 tablespoon Dijon mustard
12 asparagus stems, bottom halves chopped, tops left whole
Seasoned salt
4 Swiss chard leaves, to serve
4 whole olives, for garnish
4 lemon slices, for garnish
Water crackers or toast points, to serve

Just before serving, gently combine the crabmeat with the zest, juice, mayonnaise, mustard, and chopped asparagus stems; add seasoned salt, to taste.
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.

Cook�s note: Don't put this together until the last minute.

This looked so delicious on her show. Let me know if anyone tries it.