CRAB & ASPARAGUS BRAID
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Crab and Asparagus Egg Braid with Curry Sauce

4 tablespoons butter or margarine
2 tablespoons flour
1 teaspoon curry powder
teaspoon salt
1 cup milk
teaspoon hot pepper sauce
3 ounces Swiss cheese, shredded
1 sheet frozen puff pastry , thawed
4 ounces cooked asparagus spears
8 eggs
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 flour, curry
powder and salt. Add the milk and the hot pepper sauce. Cook, stirring over medium heat until
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. Place the
thawed puff pastry sheet on the prepared pan and roll to about 10 X 15 rectangle. Lay the asparagus
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 cup of the curry sauce and the
other half of the Swiss cheese. Cook until thickened but still moist. Gently fold in the crab meat.

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 until
pastry is golden brown. Cut slices and serve with reserved curry sauce. Serves 6 8.

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