Potato Galettes with Crab Shrimp and Asparagus

Ingredients

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

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