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Crab Stuffed Prawns

Yields1 Serving

Crab Stuffed Prawns with wild rice pilaf, cauliflower puree, watercress

Serves 4
 20 U-15 prawns, butterflied
 Drizzle of olive oil
 ½ cup parmesan breadcrumbs
 Crab Filling, recipe follows
 Wild Rice Pilaf, recipe follows
 Cauliflower Puree, recipe follows
 Watercress, garnish
Crab Filling
 4 oz. Dungeness crab meat
 4 oz. Snow crab meat
 ¼ cup cream cheese, room temperature
 ¼ cup goat cheese
 1 tablespoon shallot, minced
 1 teaspoon each parsley, tarragon, thyme, chives, minced
 Zest and juice of 1 lemon
 Salt and pepper to taste
Wild Rice Pilaf
 2 cups Wild Rice, cooked according to package instructions
 1 tablespoon olive oil
 1 carrot, finely diced
 ½ sweet onion, finely diced
 1 stalk celery, finely diced
 ½ fennel bulb, finely diced
 2 cloves garlic, chopped
 1 tablespoon each fresh parsley and chives
 2 tablespoons butter
 Salt and pepper to taste
Cauliflower Puree
 6 cups water
 1 head cauliflower, cut into florets
 1 cup cream
 4 tablespoons butter
 Salt and white pepper to taste
Crab Filling Directions
1

In a medium bowl combine all ingredients and stir to combine. Set aside. To butterfly prawns hook prawn on middle finger of your left hand- tail down. With the back end of paring knife slit the outside vein almost but not quite completely thorough. Place butterflied prawns split side down on a baking sheet. Place a small spoonful of crab filling on each prawn. Tail will rest on crab filling. Drizzle with olive oil and sprinkle with Parmesan breadcrumbs. Bake in 350 degree oven for 10 minutes. Remove from oven. To serve place a large scoop of wild rice pilaf on center of plate. Place baked prawns on top of pilaf and garnish with watercress. Serve cauliflower puree alongside.

Wild Rice Pilaf Directions
2

Prepare wild rice. Set aside. In a large saute pan over medium high heat add olive oil, carrot, onion, celery, fennel and garlic. Saute until onion is translucent. Add parsley and chives and stir to combine. Add cooked wild rice and butter. Stir to combine. Add salt and pepper to taste. Keep warm.

Cauliflower Puree
3

In a large soup pot bring 6 cups water to rolling boil. Add remaining ingredients and boil until cauliflower is tender - about 8-10 minutes. Reserve 1 cup liquid. Drain remaining liquid. Place cauliflower in a blender and slowly drizzle in as much reserved liquid as you need so that cauliflower is a smooth, creamy consistency.