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December 2007 Issue
Crab Stuffed Prawns
by Philip R. Gantt
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Welcome to Seasoned Cooking and to Phil's International Flair!

I hope the holiday season brings everyone much happiness and cheer. I decided to try something new recently and it came out pretty good. This is actually a variation of the Baked Stuffed Shrimp recipe that was published some time ago. Instead of using minced clams for the stuffing, I decided to substitute crab meat. I also added a little lemon to perk up the flavors.

This dish is suitable as an appetizer or can be used as a main course. Either way, it's likely to bring rave reviews. Consider making this dish for that New Year's Eve party or as an appetizer for a holiday dinner.

Now, on to the recipe! Be well, and good eating!

 

Crab Stuffed Prawns

This recipe is very simple to prepare, and certainly well worth the effort. Select prawns that are on the larger size for this dish when making a main course, or medium sized prawns for appetizers. Black tiger prawns work very well, but if you can find wild prawns or large shrimp, so much the better.

Prepare the shrimp for stuffing by first peeling off the shell, leaving the tail in place. Also, cut the inside curve of the prawns so as to butterfly them, but do not cut them all the way through. Remove any dark veins in the back.

This dish may be prepared a day in advance if refrigerated. Actually, this makes it even better as the prawns can marinate in the sherry overnight before cooking.

  • 1 lb. large prawns, shelled and butterflied
  • 2 Tbsp. butter, softened
  • 1 can good quality crab meat, with juice
  • Approximately 18 Ritz crackers, crumbled
  • 3 Tbsp. finely chopped parsley
  • Salt and pepper to taste
  • 1 cup sherry (cream sherry preferred)
  • Zest and juice of 1 lemon
Arrange the butterflied prawns in a deep baking pan, sliced side up. In a bowl, mix the cracker crumbs, butter, crab meat, parsley and lemon zest. Mix well with a fork, and if it needs a little more liquid, add the juice from the lemon. If it's too moist, add a couple more crumbled crackers. The stuffing should be about the consistency of turkey stuffing.

Depending on the size of the prawns, spoon 1 to 2 teaspoons of the stuffing on top of each prawn. Distribute any remaining stuffing on top of the prawns so there is little or no waste. Once the prawns are stuffed, pour the sherry into the baking pan, but not on top of the stuffed prawns.

At this point, the dish may be refrigerated until ready to cook, or it may be cooked immediately. Place the pan of stuffed prawns into a preheated oven at 375 degrees. Bake for 15 to 18 minutes. Option: If you like the stuffing a little crispier and toasted on top, broil the stuffed prawns for about 12 to 15 minutes instead of baking them. However, when broiling them, keep a close eye on them to assure that they don't overcook. Prawns are ready when the tails turn pink and the flesh is translucent.

Let the pan cool for about 4 minutes and then serve while still hot. Garnish individual plates with sprigs of parsley and wedges of lemon. Enjoy!

  • Yields: 4 servings
  • Preparation Time: 40 minutes
 



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