Micheal Mina's Crab-stuffed Prawns

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• 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

Recipe

• 1 to make the crab mixture: in a small sauté 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 in a separate bowl, combine the crabmeat, parsley, jalapeños, cayenne mayonnaise, and the sautéed onion and celery; season with salt and pepper. fold the ingredients together thoroughly to combine evenly. cover and refrigerate.
• 3 preheat the oven to 400ºf.
• 4 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 bake 10 to 15 minutes until the prawns are firm and the crab stuffing begins to brown on the edges.
• 6 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.