Crab and Prawn Hot Pots
Crab and Prawn Hot Pots
Serves: to serve 4
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Ready In: 30 mins
ingredients
6 tablespoons -
extra virgin olive oil
4 cloves - garlic
6 tablespoons - sun-dried tomato paste
2 tablespoons - tomato purée (concentrated tomato paste)
½ teaspoon - freshly-crushed black pepper
12 - uncooked peeled prawns
1¼ lb - crab meat chunks
2 - 3 oz - gruyere cheese
2 oz - butter
4 cloves - garlic
6 tablespoons - sun-dried tomato paste
2 tablespoons - tomato purée (concentrated tomato paste)
½ teaspoon - freshly-crushed black pepper
12 - uncooked peeled prawns
1¼ lb - crab meat chunks
2 - 3 oz - gruyere cheese
2 oz - butter
directions
- Grate the cheese, peel and crush (mince) the garlic and drain the crab. Mix the olive oil, garlic, sun-dried tomato paste, tomato purée and crushed black pepper. Stir in the prawns and then mix gently through the king crab (try not to break up the chunks of crab). Divide the mixture between four heat-proof bowls, cups or dishes and top with grated gruyere cheese and small knobs of butter.
- Cook in a preheated moderately hot oven (Mk 6 - 400ºF - 200ºC) for 20-25 minutes until the cheese has melted and sauce is bubbling hot. Serve immediately.
