Crab Stuffed Prawns with Tomato Butter

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40 minutes Prep: 25 minutes Cook: 15 minutes

330 calories per serving view nutrition facts

Ingredients

1	tablespoon	olive oil
1/4	cup	onions	finely minced
1/4	cup	celery	finely minced
1/4	cup	green bell peppers	finely minced
2	tablespoons	sweet red bell peppers	finely minced
1	tablespoon	shallots	finely minced
4	teaspoons	garlic	finely minced
4	teaspoons	essence
1	teaspoon	salt
1	teaspoon	black pepper
1	pound	lump crab meat	picked over, for shells and cartilage
1	each	egg	slightly beaten
1/4	cup	parmesan, parmigiano-reggiano cheese, grated	grated
1	tablespoon	creole mustard
1/4	cup	bread crumbs
16	each	prawns	peeled, except for tails, butterflied
3/4	cup	italian plum (roma) tomatoes	seeded and chopped
1/2	cup	shrimp	stock
1	pinch	cayenne pepper
1/2	teaspoon	black pepper	fresh
1	stick	butter	unsalted, cut into 1 inch pieces
2	tablespoons	parmesan, parmigiano-reggiano cheese, grated	grated
2	tablespoons	sweet red bell pepper	brunoise

Directions

Preheat oven to 400 degrees F.

In a sauté pan, heat the olive oil.

When the pan is smoking hot, sauté the onions, celery, peppers, shallots, and 2 teaspoons of the garlic, 2 teaspoons Essence, 1/2 teaspoon salt and the pepper.

Saute for 2-3 minutes.

Add the crabmeat and toss gently.

Saute for 1 minutes.

Remove from the heat and cool.

Turn the crabmeat and toss gently.

Saute for 1 minutes.

Remove from the heat and cool.

Turn the crabmeat mixture into a bowl and stir in the egg, cheese, mustard, and bread crumbs.

Form the stuffing into 16 balls.

Season each prawn with the remaining Essence.

Press each ball of stuffing into the cavity of each prawn.

Place the prawns on a parchment-lined baking sheet.