Dungeness Crab Cake Stuffed Prawns
Yield-2 servings
8 each |
Prawns, Mexican White 12 count (butter flied and de-veined) |
3 tbsp |
Olive oil |
4 each |
Elliott’s Dungeness Crab Cakes |
3 oz |
Buttered Bread crumbs (sub recipe below) |
| 4 tbsp |
Grated Parmesan Cheese |
Instructions:
- To prepare the Prawns leave the shell in tact and cut the curved back of the shell about half way into the meat of the prawn and fold the sides back exposing the meat.
- Gently release the meat form the shell up to the tail. Be careful not to remove it completely.
- Place the olive oil on a baking sheet and lay out the prawns with the shell side down.
- Place a half of Elliott’s Crab Cake mix on top of each prawn
- Top with buttered breadcrumbs and grated Parmesan cheese and place back into a 350-degree oven and until cooked until the prawns are opaque and cooked through about 15 minutes.
- Serve hot.
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