Potato Galettes with Crab, Shrimp, and Asparagus

Ingredients

• 24  asparagus spears trimmed to 3 inches
• 1 cup beef broth unsalted canned
• 5 ounces crab meat 
• 2 tablespoons chives fresh minced
• 1  leek white green thinly sliced ( and pale parts only)
• 1 cup low-salt chicken broth canned
• 2 medium russet potatoes peeled cut into 1/8-inch-thick rounds
• 0.3 cup shallots chopped (2 medium)
• 12 large shrimp deveined uncooked peeled
• 5 tablespoons butter unsalted
• 4 teaspoons vegetable oil 
• 2 tablespoons whipping cream 

Equipment

• bowl
• frying pan
• baking sheet
• sauce pan
• whisk
• plastic wrap
• microwave

Directions

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