Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 1/4 cup finely minced onions

  3. 1/4 cup finely minced celery

  4. 1/4 cup finely minced green bell peppers

  5. 2 tablespoons finely minced red bell peppers

  6. 1 tablespoon finely minced shallots

  7. 4 teaspoons finely minced garlic, in all

  8. 4 teaspoons Essence, in all

  9. 1 teaspoon salt

  10. 1 teaspoon black pepper

  11. 1 pound lump crabmeat, picked over for shells and cartilage

  12. 1 egg, slightly beaten

  13. 1/4 cup grated Parmigiano-Reggiano cheese

  14. 1 tablespoon Creole mustard

  15. 1/4 cup bread crumbs

  16. 16 prawns, peeled except for the tail and butterflied

  17. 3/4 cup peeled, seeded, and chopped Italian plum tomatoes

  18. 1/2 cup shrimp stock

  19. 1 pinch cayenne pepper

  20. 1/2 teaspoons fresh black pepper

  21. 1 stick unsalted butter, cut into 1-inch cubes

  22. 2 tablespoons grated Parmesan cheese

  23. 2 tablespoons brunoise red peppers

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400 degrees. 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. 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 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.

  2. 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 garlic, shrimp stock, salt, cayenne, and black peppers and bring to a boil. Whisk the mixture constantly for 1 minute. Whisk in the butter a few cubes at a time until all the butter is incorporated.

  3. Yield : 4 servings


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