Cajun Crab and Asparagus Pie
- Yield: 1 3/4 cup
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 220
- Total Fat
- 13
- Saturated Fat
- 7
- Carbohydrates
- 18
- Dietary Fiber
- 2
- Sugar
- 1
- Protein
- 9
- Cholesterol
- 45
- Sodium
- 388
Ingredients
Salt
3/4 cup sliced large asparagus spears (cut on the bias, 14-inch thick)
One 10-ounce ball white or whole-wheat pizza dough
3/4 cup Cajun Alfredo Sauce, recipe follows
3/4 cup fresh crabmeat, drained and well picked for shells
1/4 cup grated mozzarella cheese
2 tablespoons diced roasted red bell pepper
Freshly cracked black pepper
1/4 cup shaved Parmesan cheese, for garnish
lemon wedges, for garnish (optional)
1 green onion, sliced, for garnish (optional)
Grated zest of 1 lemon
Cajun Alfredo Sauce:
1 tablespoon olive oil
1 tablespoon all-purpose flour
1 tablespoon minced garlic
1/8 teaspoon cayenne pepper
1/8 teaspoon ancho chile powder
Pinch freshly grated nutmeg
1/8 teaspoon freshly cracked black pepper
1/4 teaspoon smoked sweet paprika
3/4 cup heavy cream
1/4 cup grated Parmesan cheese
Salt and freshly ground black pepper
Directions
Special equipment:
Pizza peel and pizza stone (or pizza pan)- 1. Place a pizza stone (if using) in a cold oven and preheat the oven to 500 degrees F.
- 2. Bring 1 quart of salted water to a boil in a medium saucepan and fill a large bowl with water and ice. Add the asparagus to the boiling water and cook for 1 to 2 minutes, then immediately drain the asparagus and drop them into the ice water to stop the cooking. Drain again when cool.
- 3. When all the ingredients are ready, roll the dough into a 10.5-inch round. Build the pizza in this order: sauce, crab, mozzarella, asparagus, roasted pepper. Add some freshly cracked pepper.
- 4. Bake the pizza for 12 to 15 minutes, until golden brown.
- 5. Shave the Parmesan onto the pizza, slice it, and serve with a squeeze of fresh lemon and green onion, and half of the lemon zest.
Cajun Alfredo Sauce:
- 1. In a medium skillet over medium-high heat, heat the olive oil. Add the flour and stir constantly for 2 minutes to create a roux. Lower the heat to medium, add the garlic, cayenne, ancho chile, nutmeg, cracked pepper, and paprika and stir for 1 minute. Gradually stir in the cream, whisking constantly until the mixture is thickened, about 10 minutes. Stir in the Parmesan and remove from the heat. Season with salt and pepper to taste.