such a lame title for a post. tonight I'm makling a variation on my prawn fettucine in creamy basil rose sauce (recipe here). I bought a couple of small blue swimmer crabs on sale yesterday, and some prawns (frozen, cooked, imported, so they'll taste like cornflour..._). I'd love to see people extract crab meat to learn how to do it well.
what the heck. I thought I'd just add crab to the previous recipe.... but the cream in the fridge is off and the prawns are already cooked! so, I've shelled the prawns, and fried up the heads in some light olive oil for flavour. then sauted chopped spring onions in the oil. the rest of it is pretty much as per the previous recipe, except that I also left out the mushrooms.
ok, then, it's not making much sense any more!
Heat 1 cup rose wine with 2 tablespoons of green peppercorns until the wine is half evaporated.
Extract the meat from 2 crabs. Shell 1/2 kilo prawns. Keep the prawn heads and fry for a few minutes in some light olive oil. Add more olive oil until you've got about 1/2 cup and cook on medium-low heat for another 5 minutes. Strain the oil.
Gently saute a few chopped spring onions in the prawn oil. Add 3-4 chopped roma tomatoes, a handful of chopped basil leaves and stir for a couple of minutes, then add the rose (you can strain it if you like - I didn't.
Add the seafood - in my case prawns and crab, and stir until cooked. (I tried adding vino cotto but it made it a bit bitter tasting). Add black pepper and lemon juice to taste.
Serve with fettucine and parmesan cheese. Excellent!