Crab and Langoustine Cups

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From, "The Silver Spoon."

Yield:

6.0 servings

Added:

December 2, 2009

Creator:

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Ingredients

2 grapefruit
3 smalls carrots
Juice of 1 lemon, strained
12 langoustines or jumbo shrimp
4 ounces canned crabmeat, drained
4 tablespoons black olives, pitted
Salt and pepper

Preparation

1
Wash the grapefruit well and cut in half. Cut around the flesh and scoop it out without damaging the 'shells.'
2
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.
3
Cook the langoustines or shrimp in a pan of lightly salted, boiling water for 2-5 minutes until tender. Drain, peel and chop.
4
Stir the langoustines, or shrimp, crabmeat, olives and 4 tablespoons of the grapefruit flesh into the carrot mixture.
5
Season to taste with salt and pepper. Divide the mixture among the grapefruit shells and chill in the refrigerator until ready to serve.

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