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Ingredientes
- 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
Direcciones
- Heat oil in a saute/fry pan, add in shallots and cook 30 seconds, stirring. Add in tomatoes and garlic and cook, stirring, 2 min. Add in asparagus and stock.
- Bring to a boil, add in crabmeat and stir in butter. Season to taste with salt and pepper. Split open piping warm pastry shells and spoon ragout into bottom half. Set top over on an angle and sprinkle with parsley.
- This recipe yields 2appetizer or possibly lunch servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 288g | |
| Recipe makes 2 servings | |
| Calories 496 | |
| Calories from Fat 270 | 54% |
| Total Fat 30.22g | 38% |
| Saturated Fat 10.08g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 119mg | 40% |
| Sodium 475mg | 20% |
| Potassium 725mg | 21% |
| Total Carbs 26.23g | 7% |
| Dietary Fiber 2.5g | 8% |
| Sugars 2.42g | 2% |
| Protein 29.93g | 48% |
