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Micheal Minas Crab-Stuffed Prawns

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Ingredients

Adjust Servings:
1/2 tablespoon canola oil
2 tablespoons yellow onions, minced
1 tablespoon celery, minced
1/2 lb dungeness crabmeat, picked through for shells and shredded
1 tablespoon flat leaf parsley, chopped
1/2 red jalapeno chile, seeded and minced
1/2 green jalapeno, seeded and minced
1/2 cup cayenne mayonnaise
kosher salt & freshly ground black pepper
12 prawns, preferably spot prawns, peeled with tails on
orange, jalapeno hollandaise
hot and sour sauce with cucumber noodles

Nutritional information

195.2
Calories
110 g
Calories From Fat
12.3 g
Total Fat
1.7 g
Saturated Fat
63.8 mg
Cholesterol
480.2 mg
Sodium
8.4 g
Carbs
0.2 g
Dietary Fiber
2.3 g
Sugars
12.7 g
Protein
186g
Serving Size

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Micheal Minas Crab-Stuffed Prawns

Features:
    Cuisine:

      As Chef Mina explains, The booming flavors of this dish are bold without a doubt. The complex combination has it all. Its spicy, sweet, sour, and the creaminess from the hollandaise binds it together. All the elements unite in a balanced whole to provide a pleasant jolt to the palette. The undercurrent of chilies brings on a lingering heat that tantalizes and perks up the taste buds.
      This appetizer is served at Arcadia and Restaurant Michael Mina and is commonly enjoyed as a bar snack and makes a substantial first course. I love the texture of cooked cucumber, because its tender yet still remains crisp.
      When you think about it, basically a cucumber is a pickle, and here youre quickly pickling it in the vinegar sauce. Creamy hollandaise on crab is a decadent pairing; its kind of my ode to Japanese Dynamite Crab. The zesty hot and sour sauce is extremely versatile; try it on Asian greens or as a dipping sauce for steamed lobster or shrimp.

      • 55 min
      • Serves 4
      • Easy

      Ingredients

      Directions

      Share

      Micheal Mina’s Crab-Stuffed Prawns, As Chef Mina explains, The booming flavors of this dish are bold without a doubt The complex combination has it all Its spicy, sweet, sour, and the creaminess from the hollandaise binds it together All the elements unite in a balanced whole to provide a pleasant jolt to the palette The undercurrent of chilies brings on a lingering heat that tantalizes and perks up the taste buds This appetizer is served at Arcadia and Restaurant Michael Mina and is commonly enjoyed as a bar snack and makes a substantial first course I love the texture of cooked cucumber, because its tender yet still remains crisp When you think about it, basically a cucumber is a pickle, and here youre quickly pickling it in the vinegar sauce Creamy hollandaise on crab is a decadent pairing; its kind of my ode to Japanese Dynamite Crab The zesty hot and sour sauce is extremely versatile; try it on Asian greens or as a dipping sauce for steamed lobster or shrimp , As Chef Mina explains, The booming flavors of this dish are bold without a doubt The complex combination has it all Its spicy, sweet, sour, and the creaminess from the hollandaise binds it together All the elements unite in a balanced whole to provide a pleasant jolt to the palette The undercurrent of chilies brings on a lingering heat that tantalizes and perks up the taste buds This appetizer is served at Arcadia and Restaurant Michael Mina and is commonly enjoyed as a bar snack and makes a substantial first course I love the texture of cooked cucumber, because its tender yet still remains crisp When you think about it, basically a cucumber is a pickle, and here youre quickly pickling it in the vinegar sauce Creamy hollandaise on crab is a decadent pairing; its kind of my ode to Japanese Dynamite Crab The zesty hot and sour sauce is extremely versatile; try it on Asian greens or as a dipping sauce for steamed lobster or shrimp


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      Steps

      1
      Done

      To Make the Crab Mixture: in a Small Saut Pan, Heat the Canola Oil Over Medium-Low Flame. Sweat the Onions and Celery Until Soft but Without Color, About 2 to 3 Minutes. Set Aside to Cool.

      2
      Done

      in a Separate Bowl, Combine the Crabmeat, Parsley, Jalapeos, Cayenne Mayonnaise, and the Sauted Onion and Celery; Season With Salt and Pepper. Fold the Ingredients Together Thoroughly to Combine Evenly. Cover and Refrigerate.

      3
      Done

      Preheat the Oven to 400f.

      4
      Done

      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. Pack 1 Tablespoon of the Crab Filling Into the Cavity of the Prawns. Perch the Prawns, Tail-Side Up, on a Baking Dish; Season Lightly With Salt and Pepper. Pour 2 Tablespoons of Water Into the Pan to Create Some Steam.

      5
      Done

      Bake 10 to 15 Minutes Until the Prawns Are Firm and the Crab Stuffing Begins to Brown on the Edges.

      6
      Done

      to Serve: Divide the Cucumber Noodles Among 4 Plates, Arranging Them Down the Center. Set 3 Crab-Stuffed Prawns Side-by-Side Atop the Bed of Cucumbers. Generously Spoon the Hollandaise Over the Prawns, Covering All of the Crab Stuffing. 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.

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      Lawsin Lee

      Dessert diva known for her elegant and delightful sweet treats.

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