Author: Canadian Living

We have recreational oceanfront property on the Sunshine Coast in BC and have a abundance of fresh seafood available twelve months of the year. One trip several years ago we had only caught two redrock crab off our float and ramp system and about two dozen or so large BC spotted prawns. We decided to put these two ingredients together to make a tasty dish to go along with our city dinner. We have no stores nearby so must make do and improvise.

  • Portion size 6 servings

Ingredients

  • 2 1/2 cups shelled crabmeat make sure there is no shell
  • 2 cups raw fresh deveined large prawns diced
  • 1 roasted red pepper diced
  • 2 tablespoons finely diced red onion
  • 2 green onion finely diced
  • 1 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 lemon squeezed
  • 2 tablespoons fine breadcrumbs
  • 2 egg
  • 2 tablespoons Italian parsley finely chopped
  • 1 tablespoon cilantro finely chopped (optional)
  • 1 mango diced
  • 1/2 red onion finely diced
  • 3 tablespoons red onion finely diced
  • 1/2 lime
  • 1/2 teaspoon garlic chili paste to taste
  • 1 teaspoon balsamic vinegar
  • 1/4 teaspoon salt
  • 2 tablespoons finely diced cilantro
  • 1 cup fresh, cooked spinach well-drained
  • 4 egg
  • 1 tablespoon olive oil
  • 3 tablespoons chopped fresh tarragon
  • 1/2 teaspoon salt
  • 4 cloves garlic crushed
  • 4 cups white flour
  • 1 shallot diced
  • 1/3 cup olive oil
  • 2 cloves garlic crushed
  • 1/2 cup dry white wine
  • 2 diced tomatoes
  • salt and pepper to taste
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 cup fresh diced basil

Method

If seafood is not very fresh place prawns in fine strainer sprinkle with 3 T of tablesalt and rinse very well in cold water and drain well. Do the same with the crab. Seafood should have no smell and if they do this freshens them up well. Roast red pepper over gas element until quite black or broil in electic oven. Cover immediatly with plastic wrap and cool, seed and dice finely. Mix all ingredients together. For those who do like cilantro you may ignore but it is one of my families favorites. Get 3 medium bowls and place 1 1/2 cups of lightly seasoned white flour in one of them. 2 cups of lightly seasoned fine breadcrumbs in the other bowl and the last one 3 eggs beaten with 1/3 cup of milk. Form the seafood into 12 patties about 3 to 4 inch pucks. Dip in flour, them egg mixture and then in breadcrumbs. Place on parchment paper on a cookie sheet and cover and place in fridge. This mixture is crumbly and sticky but DO NOT panic as it all comes together very well and will set as it cools. Can be made in AM and cooked PM. Get large fry pan and place 1/4 inch of canola oil in heated pan. Cook on med. to high heat until golden brown and cooked through. Serve with mango salsa and lemon wedges. Mango Salsa Peel and dice mango finely and add rest of ingredients. Let sit for at least 1 hour or longer is better. Spinach/tarragon fetticini Place cooked spinach,eggs,garlic,olive oil and salt in med. measuring cup and puree with hand blender. Add slowly into flour in the mixmaster or kitchenaid machine. The dough should be slightly moist but firm. Wrap dough tightly in plastic and refridgerate. Use pasta maker to form and cut noodles. Cook noodles in large pot with boiling salted water for a short time. Add into sauce at last minute and sprinkle with cheese and serve. Pasta Sauce Saute shallot in large frypan with olive oil, add garlic and white wine. Cook for a minute or two, add tomatoes salt and pepper. When pasta is done add to pan sprinle on basil and cheese and serve immediatly.Add more olive oil at end if needed. Serve fresh grated parmasen on side. If do not want to make pasta simply buy fresh ready made spinach fetticini and add a 2 tsp of finely diced fesh tarragon with basil at the end.
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