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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 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 crackers or toast points.
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