Crab-Topped Prawns
- Ready In:
- 35mins
- Ingredients:
- 10
- Serves:
-
1
ingredients
- 6 large prawns (fresh or frozen)
- 14.79 ml green onion, Sliced
- 14.79 ml butter or 14.79 ml margarine
- 2 garlic cloves, minced
- 4.92 ml fresh lemon juice
- 0.25-0.5 ml bottled hot pepper sauce
- 2.46 ml red pepper flakes
- 63.78 g canned crabmeat, Crab meat should be drained, flaked, and cartilage removed
- 14.79 ml panko breadcrumbs
- lemon wedge
directions
- Thaw prawns, if frozen.
- To shell fresh or thawed prawns, open each shell lengthwise down the body.
- Hold the prawns 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 prawns by cutting down the back almost but not all the way through; remove vein.
- Repeat with remaining prawns.
- Set aside.
- Pre-heat oven to 375 degrees.
- In a small pan, saute green onion in the butter, stir in lemon juice and bottled hot sauce.
- Toss with flaked crab meat and panko bread crumbs.
- Spread prawns open, making sure to have a nice pocket to fill.
- Stuff prawns equally with the crab/breadcrumb mixture.
- Place in oven and bake 12-15 minutes or until prawns are done, cooking time will vary depending on size of prawns.
- Serve with fresh lemon wedges.
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Reviews
-
This was quite good. I would honestly give this more than 5 stars if I could. I made as directed, except I also added some minced garlic when I sauted the green onion. And I garnished with chopped cilantro as well. Very easy to put together recipe. This is so filing it would be great as a main dish as well as an appy.
RECIPE SUBMITTED BY
*OzMan*
Canton, South Dakota
<p>Enjoy cooking and learning new things</p>