Crab and Langoustine Cups
By: Taylor Davies
Published: Wednesday, December 2, 2009 - 12:24am

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.

About


From, "The Silver Spoon."