Crab Salad with Asparagus and Puff Pastry Squares

Ingredients

• 1 package puff pastry (refrigerated section, approx. 200-250 g)
• 8 stalks green asparagus
• 180 g surimi sticks (e.g., Coraya)
• 4 shrimp (pre-cooked)
• 1 clove garlic (chopped)
• 2 tsp vinegar
• 1 tsp oil
• 1 Mango
• 1 tbsp butter
• 4 leaves of lettuce (or 8 larger spinach leaves)
• 0.5 spring onion
• Salt
• Pepper

Instructions

1. 1.

   Roll out the puff pastry and cut into 12 equal squares. Stack 8 squares together, press them firmly. Place the squares on a parchment-lined baking sheet with some space between each, bake at 230°C in a preheated oven until golden yellow (as seen).

2. 2.

   Meanwhile, trim the lower ends of the asparagus and boil in plenty of salted water until al dente. Wash and dry the salad greens thoroughly. Peel the mango, cut into side pieces, and sauté in butter in a grill pan. Slice the spring onion finely, mix with surimi, garlic, vinegar, oil, salt, and pepper. Steam the shrimp in remaining cooking fat, roughly chop, add to the surimi mixture, and taste again.

3. 3.

   Remove the puff pastry squares from the oven, place the thicker ones on 4 plates, drain the asparagus, arrange on top. Add mango and salad greens, drizzle with the surimi dressing. Place the thinner square on top and serve immediately.