Crab Martini - cooking recipe

Ingredients

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

Preparation

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.