Home Shellfish Carlingford Recipes Order Contact Us	Crab Chaussons               215g (17½ oz) puff pastry     1 size 3 egg - beaten     Filling     25g (1 oz) Butter     1 small onion - chopped     100g (4 oz) mushrooms - sliced     5ml (1 tsp) tomato puree     30ml (2 tbsp) white wine     pepper     170g (6 oz) fresh white crab meat             Pastry - Roll out thinly and cut into 20 circles with an 8cm (3in) plain cutter. Take each round and roll it in middle to elongate the pastry into an oval.     Filling - Melt butter and saute onion. Add mushrooms, puree and wine. Simmer for 3-4 munutes. Leave to cool slightly. Season and mix in crab meat. Place a teaspoon of filling into each pastry piece. Brush edges with beaten egg and press firmly together. Place on an oiled baking tray, reverse way up to help to keep the turnover closed during cooking. Brush top with beaten egg. Bake at 220 °C, 425 °F, Mark 7 for 15 Minutes.             Prawns with Garlic             50g (2 oz) Butter     1 onion - finely chopped     2 cloves garlic - crushed     1 green pepper - cut into strips     450g (1 lb) peeled fresh prawns     15ml (1 tbsp) lemon juice     black pepper             Melt butter in a frying pan and gently fry the vegetables. Add the prawns and gently fry for 2-3 minutes. Add lemon juice and season. Serve hot.             Prawn & Potato Salad               350g (12oz) cooked peeled fresh prawns       2 small bananas - sliced     4 spring onions - finely chopped     Juice and rind of ½ lemon     25g (1oz) flaked almonds,     Toasted and roughly chopped     540g (1lb) potatoes cooked and roughly chopped     Dressing:     60ml (4 tbsp) mayonnaise     30ml (2 tbsp) natural yoghurt     salt and pepper     Lemon rind, to garnish               Place all the ingredients except the dressing in a large bowl. Combine the dressing ingredients toghether and stir into the prawn mixture. Garnish with lemon rind and serve with granary bread.             Mixed Oyster Grill               10-12 Oysters       2 fl. oz. red wine vinegar       2 tablespoons minced shallots       1/2 teaspoon coarsely ground black pepper       1-1/2 teaspoons lemon juice       16 oz. mixed vegetable (sweet peppers, onions & zucchini)       1/4 teaspoon fresh thyme (optional)       Salt and ground pepper               Heat grill. Rinse oysters very well; drain and pat dry. Combine red wine vinegar, minced shallots, ground black pepper, lemon juice and mixed vegetable in a shallow baking dish. Marinate oysters in mixture for 10 minutes. Skewer vegetables for grilling (skewer like vegetables together for even cooking). Brush vegetables with oil; season with salt and pepper and grill until tender. When vegetables are almost done, skewer oysters lengthwise for grilling. Cook oysters on oiled grill 4 minutes. Turn oysters and cook 4 minutes more, or until oysters are firm to the touch. Serve immediately on a bed of grilled vegetables.             Mussels with Lemongrass Butter Sauce               900g mussels     55ml Chinese rice wine     225ml Fish Stock     1tbsp shallots - finely chopped     1tbsp spring onions     1tbsp fresh lemongrass - finely chopped     1tsp ginger - chopped     25tsp saffron thread     salt and freshly ground black pepper     2tbsp cold butter , cut into small pieces             Scrub the mussels under cold running water and pull off the wire-like beards. Steam the mussels open in a large covered pot filled with rice wine and fish stock. Remove the mussels with a slotted spoon, discarding the shells. Strain the liquid into a bowl through a fine-meshed sieve. Pour the liquid into a medium-sized skillet and add the shallots, spring onions, lemongrass, ginger and saffron. Cook over a medium heat for 2 minutes. Add the salt and pepper. Whisk in the cold butter a few pieces at a time. Add the mussels and heat them through. Serve the mussels and the sauce in shallow bowls.