Crab and prawn verrines with grapefruit, orange and pineapple

By Patricia du blog La Table de Pénélope

0 shares Share on Facebook Share on Twitter Pin it Share on WhatsApp Share on Google+

Google Ads

Rate this recipe 4.5/5 (45 Votes)

Crab and prawn verrines with grapefruit, orange and pineapple

1 Picture

Christmas mini-logs with orange...

Granny Smith soup with citrus fruit

Details

servings 2
Level of difficulty Easy
Preparation time 30mins
Cooking time 10mins
Cost Average budget

Preparation

Step 1

If the crab claws are raw: Bring the water to a boil in a saucepan with 1/2 an onion cut in two, thyme and bay leaves, salt and pepper. When the water begins to boil, plunge the crab claws in the water and cook for 10 minutes. Remove from the heat, drain in a colander and leave to cool.

Step 2

If the prawns are still alive, boil water in a saucepan, add a pinch of coarse salt and pepper. When the water begins to boil, add the prawns and cook for 5 minutes. Immediately remove from the heat, drain in a colander and leave to cool.

Cut the slice of pineapple into small pieces, removing the hard center. Peel the grapefruit and orange, removing all the white skin and cut into thin slices. Reserve.

Step 3

Prepare the whiskey sauce: In small bowl, make a mayonnaise (about a cup) and then, while whisking, add the natural fromage frais, creme fraiche, ketchup and whiskey. Add salt and pepper.

When the crab claws are cold, using a nutcracker, break the shell and get all the flesh, trying not to damage it, to get large pieces of flesh. Gently mix a little whiskey sauce with the crab meat. If possible, save two big pieces of claw. Place a layer of the crab mixed with the sauce in the bottom of each glass.

Step 4

Mix the cooked prawns with a little whiskey sauce and pineapple chunks. Add this mixture on top of the crab in the glasses. Peel the cooked king prawns and place 2 in each glass, with a little whiskey sauce. Decorate the glass all around the inside edges with the thin slices of grapefruit and orange.
Finish with a few prawns on top of the glass and a crab claw. Serve chilled.