Recipe by College Girl
As Chef Mina explains, “The booming flavors of this dish are bold without a doubt. The complex combination has it all. It’s 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 it’s tender yet still remains crisp. When you think about it, basically a cucumber is a pickle, and here you’re quickly pickling it in the vinegar sauce. Creamy hollandaise on crab is a decadent pairing; it’s 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.”
- 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
Directions See How It's Made
- 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.
- 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.
- Preheat the oven to 400ºF.
- 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.
- Bake 10 to 15 minutes until the prawns are firm and the crab stuffing begins to brown on the edges.
- 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.