Ingredients
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1/2
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2
-
1
-
1/2
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1
-
1/2
-
1/2
-
1/2
-
-
12
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-
-
-
-
Directions
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
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1
Done
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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. |
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2
Done
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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. |
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3
Done
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Preheat the Oven to 400f. |
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4
Done
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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. |
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5
Done
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Bake 10 to 15 Minutes Until the Prawns Are Firm and the Crab Stuffing Begins to Brown on the Edges. |
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6
Done
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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. |
