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Recipe: Asparagus and Crab Ragout edit
Photos
Upload a photoCreated by: Anonymous
Tags: Appetizers, Asparagus, Crustacean, Seafood, Shellfish, Vegetable
edit Ingredients
1 |
teaspoon olive oil |
1 |
tablespoon chopped shallots |
½ |
cup peeled, seeded diced tomato (concasse) |
1 |
teaspoon chopped garlic |
½ |
pound cooked asparagus, cut into 1" pieces on diagonal (1 cup) |
½ |
cup light fish or chicken stock |
1 |
cup lump crabmeat, picked over for shells and cartilage |
2 |
tablespoons butter |
|
salt, to taste |
|
freshly-ground black pepper, to taste |
2 |
prepared puff pastry shells, baked |
2 |
tablespoons chopped parsley, for garnish |
edit Preparation
Step 1 |
Heat oil in a saute pan, add shallots and cook 30 seconds, stirring. Add tomatoes and garlic and cook, stirring, 2 minutes. Add asparagus and stock. |
Step 2 |
Bring to a boil, add crabmeat and stir in butter. Season to taste with salt and pepper. Split open piping hot pastry shells and spoon ragout into bottom half. Set top over on an angle and sprinkle with parsley. |
Step 3 |
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