-
1
Boil stocks and shallots in saucepan until reduced to 3/4 cup, 20 minutes.
-
2
Set aside.
-
3
Cook asparagus in boiling salted water until crisp-tender, 3 minutes.
-
4
Transfer to bowl of ice water to cool.
-
5
Drain.
-
6
Line microwave-safe plate with plastic wrap.
-
7
Overlap enough potato rounds (about 12) on plastic to form 4-inch round.
-
8
Microwave on high until almost tender, about 3 minutes.
-
9
Transfer potato galette to baking sheet.
-
10
Drizzle with 1 teaspoon oil.
-
11
Sprinkle with salt and pepper.
-
12
Repeat with remaining potatoes and 3 teaspoons oil to form total of 4 galettes.
-
13
(Reduced stock, asparagus, and galettes can be made 6 hours ahead.
-
14
Cover and chill.)
-
15
Melt 1 tablespoon butter in medium skillet over medium heat.
-
16
Add leek.
-
17
Cover and cook until just tender, stirring occasionally, 5 minutes.
-
18
Add crab, cream, and chives; simmer to heat through.
-
19
Season with salt and pepper.
-
20
Remove from heat.
-
21
Cover to keep warm.
-
22
Melt 2 tablespoons butter in heavy large skillet over medium-high heat.
-
23
Add shrimp; saute until just opaque in center, 3 minutes.
-
24
Add asparagus; toss to heat through.
-
25
Season with salt and pepper.
-
26
Meanwhile, heat remaining 2 tablespoons oil in another large skillet over medium-high heat.
-
27
Add galettes and cook until crisp and brown, 1 1/2 minutes per side; transfer 1 galette to each of 4 plates.
-
28
Bring reduced stock to simmer.
-
29
Remove from heat.
-
30
Add remaining 2 tablespoons butter; whisk just until melted.
-
31
Top potato galettes with crab mixture.
-
32
Arrange shrimp atop crab.
-
33
Surround with asparagus.
-
34
Spoon stock over.
