Crab and Prawn Hot Pots

Name: Crab and Prawn Hot Pots
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Serves to serve 4
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

Ready in 30 mins

Recipe by Graham

Crab and Prawn Hot Pots couldn't be simpler but they will never fail to impress. Equally at home as a starter, light lunch or just because you feel like it, Crab and Prawn Hot Pots are original and tasty. If you can get Alaska king crab meat, chunked, all the better, but a good quality alternative like John West White Crab Meat Chunks in Brine works just fine.

Preparation Time

10 Minutes

Cooking Time

20 Minutes

Ingredients for Crab and Prawn Hot Pots

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Currently displaying quantities in US Imperial Measurements

To serve 4:

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

How to Cook Crab and Prawn Hot Pots

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.

GRAHAM'S HOT TIP:
Buy a French baguette and put it in the bottom of the oven for the last 5 minutes of cooking. It will be hot and crusty and perfect to use for dipping into the sauce.