Yield: 2 servings
| Measure | Ingredient |
|---|---|
| 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 |
| 1 | ; on diagonal (1 cup) |
| ½ cup | light fish or chicken stock |
| 1.00 cup | lump crabmeat; picked over for |
| 1 | ; shells and cartilage |
| 2.00 tablespoon | butter |
| 1 | salt; to taste |
| 1 | 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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