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Crab & Asparagus Pastry

(Serves 4)


1 lb. Fresh Chilean Sea Bass
1 lb. Jumbo Lump Crabmeat
2 oz. Onions
2 oz. Asparagus
2 oz. Roasted Red Peppers
1 Egg
2 tsp. Olive Oil
1/2 tsp. Black Pepper
1/2 tsp. Salt
1 tsp. Japanese Breadcrumbs
10 Metal timballes (pastry form)


Combine all ingredients, except for the jumbo lump crabmeat, in a food processor. Combine until it is like a paste. Transfer mixture into a bowl. Add the crabmeat and mix well with a wooden spoon. Scoop mixture into an individual timballe. Sprinkle with Japanese breadcrumbs. Place timballes upside down on a non-stick pan based with hot olive oil. Cook until breadcrumbs become crispy. Turn over and bake at 450 degrees in a oven for about 5 minutes.

Sauce Ingredients:

3 Red Bell Peppers
1 Onion
1/2 cup White Wine
3 cups Chicken Stock
2 cups Heavy Cream
salt and pepper to season


Chop of 3 red bell peppers and onion into small pieces. Add white wine, chicken stock and salt/pepper to season. Place on stove and cook for 10 minutes (until peppers and onions are soft). Add 2 cups of heavy cream and bring to a boil. Place sauce into food processor or until pureed.

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