Potato Galettes with Crab, Shrimp, and Asparagus

• 1 cup chicken stock or canned low-salt chicken broth
• 1 cup beef stock or canned unsalted beef broth
• 1/4 cup chopped shallots (2 medium)
• 24 asparagus spears, trimmed to 3 inches
• 2 medium russet potatoes, peeled, cut into 1/8-inch-thick rounds
• 4 teaspoons plus 2 tablespoons vegetable oil
• 5 tablespoons unsalted butter
• 1 leek (white and pale green parts only), thinly sliced
• 1 cup crabmeat (about 5 ounces)
• 2 tablespoons whipping cream
• 2 tablespoons minced fresh chives
• 12 uncooked large shrimp, peeled, deveined, tails left intact

1. Boil stocks and shallots in saucepan until reduced to 3/4 cup, 20 minutes.
2. Set aside.
3. Cook asparagus in boiling salted water until crisp-tender, 3 minutes.
4. Transfer to bowl of ice water to cool.
5. Drain.
6. Line microwave-safe plate with plastic wrap.
7. Overlap enough potato rounds (about 12) on plastic to form 4-inch round.
8. Microwave on high until almost tender, about 3 minutes.
9. Transfer potato galette to baking sheet.
10. Drizzle with 1 teaspoon oil.
11. Sprinkle with salt and pepper.
12. Repeat with remaining potatoes and 3 teaspoons oil to form total of 4 galettes.
13. (Reduced stock, asparagus, and galettes can be made 6 hours ahead.
14. Cover and chill.)
15. Melt 1 tablespoon butter in medium skillet over medium heat.
16. Add leek.
17. Cover and cook until just tender, stirring occasionally, 5 minutes.
18. Add crab, cream, and chives; simmer to heat through.
19. Season with salt and pepper.
20. Remove from heat.
21. Cover to keep warm.
22. Melt 2 tablespoons butter in heavy large skillet over medium-high heat.
23. Add shrimp; saute until just opaque in center, 3 minutes.
24. Add asparagus; toss to heat through.
25. Season with salt and pepper.
26. Meanwhile, heat remaining 2 tablespoons oil in another large skillet over medium-high heat.
27. Add galettes and cook until crisp and brown, 1 1/2 minutes per side; transfer 1 galette to each of 4 plates.
28. Bring reduced stock to simmer.
29. Remove from heat.
30. Add remaining 2 tablespoons butter; whisk just until melted.
31. Top potato galettes with crab mixture.
32. Arrange shrimp atop crab.
33. Surround with asparagus.
34. Spoon stock over.

chicken stock, beef stock, shallots, inches, russet potatoes, vegetable oil, unsalted butter, only, crabmeat, whipping cream, fresh chives, shrimp

Taken from www.epicurious.com/recipes/food/views/potato-galettes-with-crab-shrimp-and-asparagus-105064 (may not work)