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Corncob~Tango Crab Imperial Stuffed Prawns by Lanie Smith

fresh ears of organic yellow corn, boil gently, cold water bath
large ripe mangos, peeled, seeded, diced fine
1/2 cup
red bell pepper, diced fine
3 tablespoon s
tablespoons cilantro, chopped fine
freshly ground pepper
Stuffed Prawns
1 can
(14.5 ounce) Wolfgang Puck Organic Corn Chowder Soup
egg whites, beaten
2 tablespoon s
1 1/2 cup s
fresh bread crumbs (more or less depending on desired consistency)
1 teaspoon
Chesapeake bay style seafood seasoning
1 tablespoon
fresh squeezed lemon juice, plus 1 teaspoon for salsa
1/4 teaspoon
jalapeno, minced (plus more for salsa if you like)
16 ounce s
premium lump crabmeat (backfin)
2 tablespoon s
unsalted butter, melted
prawns, cooked and deveined, cut flat with tails on
  1. Preheat oven to 400 degrees
  2. In a food processor, blend the soup until smooth. Add the egg whites, mayo, bread crumbs, seasoning, and lemon juice; pulse until gently mixed. Place mixture into a large bowl. Stir in the jalapeno. Gently fold in the crab meat.
  3. Pour the melted butter into a 9 by 12 inch baking dish. Spread to coat the bottom. Lay shrimp in dish, tail up, and with a spoon, mound the corn soup-crab mixture onto the shrimp. Bake for 20 minutes or until golden.
  4. For the salsa: Shave kernels from cobs with a sharp knife into a medium sized bowl. Stir corn with mango, red pepper, and cilantro. Add lemon juice and pepper to taste, plus optional jalapeno. Stir. Chill for at least 20 minutes. (can make ahead of time)
  5. Serve with salsa next to each shrimp.
Average: 2.3 (4 votes)

About this Recipe

The Wolfgang Puck® Soup Red Carpet Recipe Contest grand prize winning Corncob Tango Crab Imperial Stuffed Prawns Recipe uses Wolfgang Puck® Organic Corn Chowder Soup to replace most of the mayonnaise usually needed for crab imperial. Recipe includes a fresh corn and mango salsa. 

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