---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Crab Stuffed Prawns with Tomato Butter
 Categories: Seafood, Emeril, Ethnic, Am/la
      Yield: 4 servings
 
      1 tb Olive oil
    1/4 c  Onions; finely minced
    1/4 c  Celery; finely minced
    1/4 c  Green bell peppers; finely
           -minced
      2 tb Red bell peppers; finely
           -minced
      1 tb Shallots; finely minced
      4 ts Garlic; finely minced, in
           -all
      4 ts Essence in all
      1 ts Salt
      1 ts Pepper
      1 lb Lump crabmeat; picked over
           -for shells and cartilage
      1    Egg; slightly beaten
    1/4 c  Parmigiano-Reggiano Cheese;
           -grated
      1 tb Creole mustard
    1/4 c  Bread crumbs
     16    Prawns; peeled except for
           -tails and butterflied
    3/4 c  Plum tomatoes; seeded and
           -chopped
    1/2 c  Shrimp stock
      1 pn Cayenne pepper
    1/2 ts Fresh black pepper
    1/2 c  Unsalted butter; cut into
           -1" cubes
      2 tb Parmesan cheese; grated
      2 tb Brunoise red peppers
 
  Preheat oven to 400 degrees F.  In a saute pan, heat the olive oil.
  When the pan is smoking hot, saute the onions, celery, peppers,
  shallots, and 2 ts of the garlic, 2 ts Essence, 1/2 ts salt and the
  pepper.  Saute for 2-3 minutes.  Add the crabmeat and toss gently.
  Saute for 1 minutes.  Remove from the heat and cool.  Turn the
  crabmeat and toss gently.  Saute for 1 minutes.  Remove from the
  heat and cool.

  Turn the rabmeat mixture into a bowl and stir in the egg, cheese,
  mustard, and bread crumbs.  Form the stuffing into 16 balls. 
  Season each prawn with the remaining Essence.  Press each ball of
  stuffing into the cavity of each prawn.  Place the prawns on a
  parchment-lined baking sheet.  Bake for about 10 minutes.

  For the tomato butter:

  In a small non-reactive sauce pot, mash the tomatoes using a whisk
  over high heat for 1 minute.  Add the garlic, shrimp stock, salt,
  cayenne, and black pepper and bring to a boil.  Whisk the mixture
  constantly for 1 minute.  Whisk in butter a few cubes at a time
  until all the butter is incorporated.
  
  Source: Essence of Emeril, #EE2333, TVFN

  Formatted by: Lisa Crawford, 5/27/96
 
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