asparagus & crab ragout

Categories
emeril
Yield
2 servings
MeasureIngredient
1.00 teaspoon olive oil
1.00 tablespoon chopped shallots
½ cup peeled; seeded diced tomato (conc
1.00 teaspoon chopped garlic
½ pounds cooked asparagus; cut into 1 pieces
; on diagonal (1 cup)
½ cup light fish or chicken stock
1.00 cup lump crabmeat; picked over for
; shells and cartilage
2.00 tablespoon butter
salt; to taste
freshly-ground black pepper; to taste
2.00  prepared puff pastry shells; baked
2.00 tablespoon chopped parsley; for garnish

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. 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. This recipe yields 2 appetizer or lunch servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2151 broadcast 08-14-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

10-17-1996

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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