Crab Stuffed Prawns With Tomato Butter

CATEGORY	CUISINE	TAG	YIELD
Seafood, Meats, Eggs, Dairy, Grains		Am/la, Emeril, Ethnic, Seafood	4	Servings

INGREDIENTS

1	T	Olive oil
1/4	c	Onions, finely minced
1/4	c	Celery, finely minced
1/4	c	Green bell peppers, finely
		minced
2	T	Red bell peppers, finely
		minced
1	T	Shallots, finely minced
4	t	Garlic, finely minced in
		all
4	t	Essence in all
1	t	Salt
1	t	Pepper
1	lb	Lump crabmeat, picked over
		for shells and cartilage
1		Egg, slightly beaten
1/4	c	Parmigiano-Reggiano Cheese
		grated
1	T	Creole mustard
1/4	c	Bread crumbs
16		Prawns, peeled except for
		tails and butterflied
3/4	c	Plum tomatoes, seeded and
		chopped
1/2	c	Shrimp stock
	pn	Cayenne pepper
1/2	t	Fresh black pepper
1		Stick unsalted butter, cut
		into 1-inch cubes
2	T	Parmesan cheese, grated
2	T	Brunoise red peppers
5/27		Posted to MealMaster Recipes List, Digest #157

INSTRUCTIONS

Preheat oven to 400 degrees F.  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 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 rabmeat 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.  Source: Essence of
Emeril, #EE2333, TVFN Formatted By Lisa Crawford,  Date: 28 May 96
00:20:10 EDT  From: "Lisabeth Crawford (Pooh)"
<104105.1416@compuserve.com>

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 902 Calories From Fat: 449 Total Fat: 50.8g Cholesterol: 176.5mg Sodium: 2049.5mg Potassium: 564.3mg Carbohydrates: 73.5g Fiber: 5.3g Sugar: 2.6g Protein: 37.8g