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Recipe Name: Asparagus And Crab Ragout Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 2

1 Teaspoon(s) Olive oil
1 Tablespoon(s) Chopped shallots
1/2 Cup(s) Peeled, seeded diced tomato
1 Teaspoon(s) Chopped garlic
1/2 Pound(s) Cooked asparagus, cut into
1" pieces
on diagonal 1 cup
1/2 Cup(s) Light fish or chicken stock
1 Cup(s) Lump crabmeat, picked over
shells and cartilage
2 Tablespoon(s) Butter
Salt, to taste
Freshly-ground black pepper
to taste
2 Prepared puff pastry shells
2 Tablespoon(s) 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 - 10-17-1996 Recipe by: Emeril
Lagasse Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 591
Calories From Fat: 239
Total Fat: 27.8g
Cholesterol: 30.5mg
Sodium: 606.6mg
Potassium: 2443mg
Carbohydrates: 78.6g
Fiber: 14.9g
Sugar: 5.4g
Protein: 12.6g

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