Asparagus And Crab Ragout Recipe

• 1 tsp extra virgin olive oil
• 1 Tbsp. minced shallots
• 1/2 c. peeled, seeded diced tomato (concasse)
• 1 tsp minced garlic
• 1/2 lb cooked asparagus, cut into 1" pcs on diagonal (1 c.)
• 1/2 c. light fish or possibly chicken stock
• 1 c. lump crabmeat, picked over for shells and cartilage
• 2 Tbsp. butter salt, to taste freshly-grnd black pepper, to taste
• 2 x prepared puff pastry shells, baked
• 2 Tbsp. minced parsley, for garnish

1. Heat oil in a saute/fry pan, add in shallots and cook 30 seconds, stirring.
2. Add in tomatoes and garlic and cook, stirring, 2 min.
3. Add in asparagus and stock.
4. Bring to a boil, add in crabmeat and stir in butter.
5. Season to taste with salt and pepper.
6. Split open piping warm pastry shells and spoon ragout into bottom half.
7. Set top over on an angle and sprinkle with parsley.
8. This recipe yields 2appetizer or possibly lunch servings.

olive oil, shallots, tomato, garlic, light fish, lump crabmeat, butter salt, pastry shells, parsley

Taken from cookeatshare.com/recipes/asparagus-and-crab-ragout-70683 (may not work)