Crab Stuffed Prawns with Tomato Butter

Rate this recipe, your opinion countsPrint this recipeSend this recipe via email
Time to Prepare this Recipe 40 minutes Prep: 25 minutes Cook: 15 minutes
Calories Per Serving and Nutrition Information 330 calories per serving view nutrition facts
# of servings this recipe makes 4-6 servings suggest servings
Recipe Photos Be the first to add a photo of this recipe!

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.

Bake for about 10 minutes.

For the tomato butter: In a small non-reactive sauce pot, mash the tomatoes using a whisk over high heat for 1 minute.

Add the grlic, shrimp stock, salt, cayenne, and black pepper and bring to a boil.

Whisk the mixture constantly for 1 minute.

Whisk in butter a few cubes at a time until all the butter is incorporated.

Add your comment

Email Address

(optional)

(optional)



characters left


D7025962315f4865527e83566117f8965e22fe06
 

Categories this recipe belongs to

Nutrition Facts

Serving Size 134g
Amount per Serving
Calories 330 82% of calories from fat
% Daily Value*
Total Fat 30.0g46%
 Saturated Fat 17.0g85%
 Trans Fat 0.0g
Cholesterol 115mg38%
Sodium 960mg40%
Total Carbohydrate 11.0g4%
 Dietary Fiber 2.0g6%
 Sugars 3.0g
Protein 7.0g14%
Vitamin A 29%  Vitamin C 42%
Calcium 14%  Iron 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe! This recipe is great This recipe is not good

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Rating * ** one star rating** **** *****
Review

Last Recipes Viewed

Recipe Bite

Parsley

by Laurie Laurie

General:Parsley is the dried leaf of Petroselinum crispum, a biennial in the parsley family....

read more...

Recipe Photo

Member Review

****

A Simplified Peking Duck

I have heard of the pecking duck for quite a long time but never dared to try making it. This afternoon I tried this simplified peking duck, while it was cooking, my son couldn't stop asking me when will it be ready, the smell filled the room. When the dish hit the table, my son and my husband were drooling. Awesome!

Quick & Easy Frog's Eye Salad recipe
Recipe Photo
Recipe Photo

RecipeLand Feature