Asparagus & crab ragout

2 servings

Ingredients

QuantityIngredient
1.00teaspoonolive oil
1.00tablespoonchopped shallots
½cuppeeled; seeded diced tomato (conc
1.00teaspoonchopped garlic
½poundscooked asparagus; cut into 1 pieces
1; on diagonal (1 cup)
½cuplight fish or chicken stock
1.00cuplump crabmeat; picked over for
1; shells and cartilage
2.00tablespoonbutter
1salt; to taste
1freshly-ground black pepper; to taste
2.00prepared puff pastry shells; baked
2.00tablespoonchopped parsley; for garnish

Directions

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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