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
pn Cayenne pepper 1/2 ts Fresh black pepper
1 Stick unsalted butter; cut
-into 1-inch 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 teaspoons of the garlic, 2 teaspoons Essence, 1/2 teaspoon 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 grlic, 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 —–