Micheal Mina's Crab-Stuffed Prawns

  1. To make the crab mixture: In a small saute pan, heat the canola oil over medium-low flame.
  2. Sweat the onions and celery until soft but without color, about 2 to 3 minutes.
  3. Set aside to cool.
  4. In a separate bowl, combine the crabmeat, parsley, jalapenos, cayenne mayonnaise, and the sauteed onion and celery; season with salt and pepper.
  5. Fold the ingredients together thoroughly to combine evenly.
  6. Cover and refrigerate.
  7. Preheat the oven to 400 degrees F.
  8. Butterfly the prawns by cutting almost all the way through the underside curl of the body and open them flat to resemble a butterfly shape.
  9. Pack 1 tablespoon of the crab filling into the cavity of the prawns.
  10. Perch the prawns, tail-side up, on a baking dish; season lightly with salt and pepper.
  11. Pour 2 tablespoons of water into the pan to create some steam.
  12. Bake 10 to 15 minutes until the prawns are firm and the crab stuffing begins to brown on the edges.
  13. To serve: Divide the cucumber noodles among 4 plates, arranging them down the center.
  14. Set 3 crab-stuffed prawns side-by-side atop the bed of cucumbers.
  15. Generously spoon the hollandaise over the prawns, covering all of the crab stuffing.
  16. Spoon 2 tablespoons of the hot and sour sauce around the prawns, being sure to get some of the scallion and red pepper in each spoonful.

canola oil, yellow onions, celery, crabmeat, flat leaf parsley, red jalapeno chile, green, cayenne mayonnaise, kosher salt, prawns, orange, sour sauce

Taken from www.food.com/recipe/micheal-minas-crab-stuffed-prawns-455626 (may not work)

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