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1
To make the crab mixture: In a small saute pan, heat the canola oil over medium-low flame.
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2
Sweat the onions and celery until soft but without color, about 2 to 3 minutes.
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3
Set aside to cool.
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4
In a separate bowl, combine the crabmeat, parsley, jalapenos, cayenne mayonnaise, and the sauteed onion and celery; season with salt and pepper.
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5
Fold the ingredients together thoroughly to combine evenly.
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6
Cover and refrigerate.
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7
Preheat the oven to 400 degrees F.
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8
Butterfly the prawns by cutting almost all the way through the underside curl of the body and open them flat to resemble a butterfly shape.
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9
Pack 1 tablespoon of the crab filling into the cavity of the prawns.
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10
Perch the prawns, tail-side up, on a baking dish; season lightly with salt and pepper.
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11
Pour 2 tablespoons of water into the pan to create some steam.
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12
Bake 10 to 15 minutes until the prawns are firm and the crab stuffing begins to brown on the edges.
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13
To serve: Divide the cucumber noodles among 4 plates, arranging them down the center.
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14
Set 3 crab-stuffed prawns side-by-side atop the bed of cucumbers.
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15
Generously spoon the hollandaise over the prawns, covering all of the crab stuffing.
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16
Spoon 2 tablespoons of the hot and sour sauce around the prawns, being sure to get some of the scallion and red pepper in each spoonful.
