Name: Potato Galettes with Crab, Shrimp, and Asparagus
Yield: Makes 4 (first-course) servings
Ingredients: 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

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Potato Galettes with Crab, Shrimp, and AsparagusVeron Skinner

(Galettes de Pommes de Terre au Crabe, Crevettes et aux Asperges)

Recipe notes

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