Crab and Asparagus Egg Braid with Curry Sauce
4 tablespoons butter or margarine
2 tablespoons flour
1 teaspoon curry powder
½ teaspoon salt
1 cup milk
¼ teaspoon hot pepper sauce
3 ounces Swiss cheese, shredded
1 sheet frozen puff pastry , thawed
4 ounces cooked asparagus spears
4 ounces flaked crab meat
1 egg beaten with 1 tablespoon water
Preheat oven to 375. In a small saucepan melt 2 tablespoons of the butter. Stir in the
powder and salt. Add the milk and the hot pepper sauce. Cook, stirring over medium heat
smooth and thickened. Add half the Swiss cheese. Remove from heat and set aside.
Lightly spray a baking sheet with non-stick cooking spray or line with parchment paper.
thawed puff pastry sheet on the prepared pan and roll to about 10 X 15 rectangle. Lay the
down center of the pastry.
In a 10-inch skillet melt the remaining 2 tablespoons butter. Beat the eggs and scramble
them gently in
the melted butter over medium heat until they just start to set. Add ½ cup of the curry
sauce and the
other half of the Swiss cheese. Cook until thickened but still moist. Gently fold in the
Lay the crab mixture over the asparagus in the center of the dough. Make cuts 2 long
and 1 apart
along both long edges of the pastry. Fold the strips over the filling, overlapping strips
as you go to
form a braid. Brush the top with the egg wash. Bake in preheated oven for 13-15 minutes or
pastry is golden brown. Cut slices and serve with reserved curry sauce. Serves 6 8.