Crab Topped Prawns Recipes

Steps:

• Thaw large shrimp, if frozen.
• To shell fresh or thawed shrimp, open each shell lengthwise down the body.
• Hold the shrimp in one hand and carefully peel back the shell starting with the head end.
• Gently pull on the tail portion of the shell to remove the entire shell.
• Butterfly shrimp by cutting down the back almost but not all the way through; remove vein, and repeat with remaining shrimp- set aside.
• In a small nonmetal bowl microwave sliced green onion and butter or margarine, uncovered, on 100% power for 1 to 1½ minutes or till the green onion is tender.
• Stir in lemon juice and bottled hot pepper sauce.
• Toss with flaked crab meat and bread crumbs.
• Spread shrimp open.
• Place cut side up, in a 10-inch oval casserole.
• Cover with vented clear plastic wrap.
• Microwave, covered, on 100% power for 45 seconds, rotating the casserole a half-turn once.
• Drain off liquid and rearrange shrimp, placing the least cooked portions to the outside of the casserole, and then spoon crab mixture over shrimp.
• Microwave, covered, on 100% power about 1½ minutes or till shrimp are done and crab mixture is heated through, rotating the casserole a half turn once.
• Serve with lemon wedges.

Steps:

• Preheat oven to 350°. Place fillets in a greased 13x9-in. baking pan. Bake, uncovered, until fish flakes easily with a fork, 18-22 minutes. Meanwhile, in a large bowl, combine the crab, cheese, mayonnaise and lemon juice., Drain cooking juices from baking dish; spoon crab mixture over fillets. Broil 4-5 in. from the heat until topping is lightly browned, about 5 minutes. Sprinkle with almonds and, if desired, paprika.

Steps:

• Combine the dill seeds, dried dill, mustard seeds, chili powder, paprika, coriander seeds, peppercorns, celery seeds, red pepper flakes and bay leaves in a small bowl. Transfer to a blender or spice grinder in batches and pulse until coarsely ground.
• Fill a large deep pot with 8 quarts water. Add the spice mixture, thyme, parsley, garlic, celery and 1/4 cup salt. Cover and bring to a boil over high heat. Uncover, reduce the heat and simmer, 30 minutes.
• Meanwhile, put the crabs in a large colander in the sink. Holding each crab with tongs, run under cold water to wash away sand. Transfer to a large container of ice water and soak 15 minutes. (This relaxes the crabs and helps remove the grit.) Remove the crabs and discard the water. If the crabs are still sandy, repeat.
• Bring the spiced broth to a boil over high heat. Wrap the potatoes in cheesecloth and tie closed. Add the crabs to the broth, then the potatoes; cover and cook, stirring once or twice, until the crab shells are bright red, 15 to 20 minutes. Remove the potatoes after 15 minutes.
• Transfer the crabs to a platter or newspaper with tongs, letting the excess liquid drain into the pot. Let sit at least 5 minutes before eating.
• Meanwhile, add the shrimp to the pot, stir once and cook until the shells are pink, 5 to 6 minutes. Remove with a slotted spoon. Season the crabs, shrimp and potatoes with salt. Serve with melted butter and the broth, for dipping.

Steps:

• Shell prawns, removing the vein - and chop up into small pieces.
• Melt butter in saucepan and add the onion, celery and carrots, cook for 10 minutes on low heat, stirring occasionally.
• Add wine, water, rice and the undrained mashed tomatoes. Bring to the boil and simmer slowly for 45 minutes with the lid on.
• Remove from heat and cool. blend in several lots in blender and return to saucepan.
• Season with salt and pepper, bring back to the boil adding the flaked crabmeat and the chopped prawns and the cream.
• Heat gently stirring for 5 minutes.
• N.B this You can make this soup the day before UP TO when it has been blended. Keep in the fridge, then just before you need it you bring it to the boil and continue the recipe.

Steps:

• Mix together all the ingredients for the Marie Rose sauce and set aside in the fridge. Do the same with the tomato salsa ingredients. These can be chilled for up to 24 hrs.
• Arrange the lettuce leaves, prawns, crab and chives in separate bowls. Put everything on the table with a pile of lemon wedges.
• At the table, add some prawns and crab to the lettuce leaves, spoon over some tomato salsa and Marie Rose sauce, and scatter over a few chives. Squeeze over a little lemon juice, if you like.

Steps:

• In a glass dish, mix together the olive oil, mustard, garlic, lemon juice, orange juice, basil and white wine. Add the prawns, and stir to coat. Cover, and let marinate for 1 hour.
• Heat an outdoor grill to high heat.
• Thread prawns onto skewers. Grill for 3 to 5 minutes, turning once, until pink.
• If desired, reserve marinade; transfer to a saucepan and bring to a boil. Reduce heat and simmer for 5 minutes. Serve with prawns.

Steps:

• Bring the stock to the boil and add the ginger and the chillies and boil for a couple of minutes.
• Add the spring onions and the pak choi, reduce heat and simmer for about 2-3 minutes
• Add the crab and prawns, squeeze over the lime juice and simmer gently for about 3-4 minutes until warmed through.
• Serve immediately