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Asparagus And Crab Ragout

  • Yield: 2 appetizer or lunch servings


  • 1 teaspoon olive oil
  • 1 tablespoon chopped shallots
  • 1/2 cup peeled, seeded diced tomato (concasse)
  • 1 teaspoon chopped garlic
  • 1/2 pound cooked asparagus, cut into 1-inch pieces on diagonal (about 1 cup)
  • 1/2 cup light fish or chicken stock
  • 1 cup lump crabmeat, picked over for shells and cartilage
  • 2 tablespoons butter
  • Salt and pepper
  • 2 prepared puff pastry shells, baked
  • 2 tablespoons 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 ragoût into bottom half. Set top over on an angle and sprinkle with parsley.