Crab Stuffed Prawns With Tomato Butter

Recipe Ingredients

1 tablespoon	15ml	Olive oil
1/4 cup	15g / 0.5oz	Finely-minced onions
1/4 cup	27g / 1oz	Finely-minced celery
1/4 cup	23g / 0.8oz	Finely-minced green bell peppers
2 tablespoons	30ml	Finely-minced red bell peppers
1 tablespoon	15ml	Finely-minced shallots
4 teaspoons	20ml	Finely-minced garlic - divided
4 teaspoons	20ml	Emeril's Essence - see * Note
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Freshly-ground black pepper
1 lb	454g / 16oz	Lump crabmeat - picked ove
		For shells and cartilage
1		Egg - slightly beaten
1/4 cup	36g / 1.3oz	Grated Parmigiano-Reggiano cheese
1 tablespoon	15ml	Creole mustard
1/4 cup	36g / 1.3oz	Bread crumbs
16		Prawns - peeled, except
		For tails, and butterflied
3/4 cup	109g / 3.8oz	Peeled, seeded, chopped Italian plum
		Tomatoes
1/2 cup	118ml	Shrimp stock
1		Cayenne pepper
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1		Unsalted butter - cut into 1" cubes
		White Bean Relish - see * Note
2 tablespoons	30ml	Grated Parmesan cheese
2 tablespoons	30ml	Brunoise red peppers

Recipe Instructions

* Note: See the "Emeril's Essence Information" and "White Bean Relish" recipes which are included in this collection.

Preheat oven to 400 degrees.

In a saute pan, heat the olive oil. When the pan is smoking hot, saute the onions, celery, peppers, shallots, and 2 teaspoons of the garlic, 2 teaspoons Emeril's Essence, 1/2 teaspoon salt, and the pepper. Saute for 2 to 3 minutes. Add the crabmeat and toss gently. Saute for 1 minute. 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 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.

Spoon the sauce onto the platter. Mound the White Bean Relish in the center of the sauce. Place the prawns around the relish. Garnish with the fried spinach, cheese, and peppers.

This recipe yields 4 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - Adapted from New Orleans - From the TV FOOD NETWORK - (Show # EE-2333 broadcast 06-04-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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