Crab Stuffed Prawns with Tomato Butter
Submitted by aksw1
Butterflied prawns stuffed with Creole-seasoned crab, Parmesan, and mustard, baked and served with a rich tomato butter sauce. Bold New Orleans-inspired seafood at its finest.
YIELD
4 servingsPREP
25 minCOOK
15 minREADY
40 minLaissez les bons temps rouler, because this dish is pure Creole magic on a plate.
Big butterflied prawns get stuffed with a sauteed crab filling loaded with the holy trinity (onion, celery, bell pepper), garlic, shallots, Parmesan, Creole mustard, and a generous hit of Essence seasoning. Baked until the prawns curl and the stuffing turns golden.
Then comes the tomato butter. Fresh Roma tomatoes whisked with shrimp stock, garlic, and cayenne, finished with a full stick of butter swirled in piece by piece until the sauce is silky, glossy, and absolutely luxurious.
This is the kind of dish that makes a regular Tuesday feel like Mardi Gras.
Pro Tips
- Form the stuffing balls ahead of time and chill them in the fridge. Cold stuffing holds its shape better when pressed into the prawns.
- The tomato butter sauce comes together fast, so have all your ingredients measured and ready before you start whisking.
- Keep the heat high when incorporating the butter so it emulsifies into a smooth sauce rather than breaking into a greasy puddle.
- Serve over rice or grits to catch every drop of that tomato butter. Not a single drop should go to waste.
Ingredients
Directions
Preheat oven to 400℉ (200℃).
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, ½ teaspoon salt and the pepper.
Sauté for 2 to 3 minutes.
Add the crabmeat and toss gently.
Sauté for 1 minutes.
Remove from the heat and cool.
Turn the crabmeat and toss gently.
Sauté 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.
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