Crab and Langoustine Cups

Ingredients

3 smalls carrots

Juice of 1 lemon, strained

4 ounces canned crabmeat, drained

4 tablespoons black olives, pitted

Wash the grapefruit well and cut in half. Cut around the flesh and scoop it out without damaging the 'shells.'

Chop the flesh and reserve the shells to use as serving dishes. Grate the carrots into a bowl and immediately stir in the lemon juice.

Cook the langoustines or shrimp in a pan of lightly salted, boiling water for 2-5 minutes until tender. Drain, peel and chop.

Stir the langoustines, or shrimp, crabmeat, olives and 4 tablespoons of the grapefruit flesh into the carrot mixture.

Season to taste with salt and pepper. Divide the mixture among the grapefruit shells and chill in the refrigerator until ready to serve.

From, "The Silver Spoon."

6.0 servings

Wednesday, December 2, 2009 - 12:24am