Shelly's Recipe

CRAB AND ASPARAGUS IN PUFF PASTRY

Category: Fish and Seafood

1 1/2 cups cooked crab; picked over
6 spears asparagus; woody ends trimmed and cut into 1 inch pieces
4 puff pastry shells
2 tbsp butter
1medium shallot; sliced
1/4 cup clam juice
1/4 cup white wine
2 tbsp brandy
1/2 cup heavy cream
Salt to taste
Pinch of cayenne

Cook pastry shells according to package directions.

Cook asparagus pieces until tender. Shock in cold water to stop cooking.

Melt butter in a large skillet over medium heat. Add shallots and cook two minutes. Add clam juice and reduce by half. Add wine and brandy and reduce liquid by half. Add cream, salt and cayenne and reduce by half. Add crab and asparagus and heat thoroughly. Spoon into shells and serve.