---------- 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
         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
  
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