1/8 cup olive oil
2 pounds sliced venison top round, cut into 2-ounce portions and pounded thin
Salt and freshly ground black pepper
16 asparagus spears, tips only
4 tablespoons mayonnaise
3 egg yolks
2 teaspoons freshly squeezed lemon juice
2 teaspoons crab boil seasoning (recommended: Old Bay)
1/2 pound jumbo lump crabmeat
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