Christmas

BEGGAR’S PURSE – CRAB & PROSCIUTTO

Date: 13 Dec 2014 Author: Jacqui Categories: Christmas, Food, Holiday Specials, Starters & Soups Comments

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This is quite an old recipe, or maybe I should call it a Retro Recipe?  Sounds more trendy!

I had first made this in 1990, (just yesterday! Lol) and my guests had loved it. I had used bacon, a much lesser amount so it would not be overpowering, chopped very finely, since you would not find Prosciutto Crudo easily that time! But they made a lovely starter! Obviously today in a gluten free version.

The great thing about these crêpes is that they can be made and filled, place in an ovenproof dish, all ready to be warmed up. Sauce is however, best prepared just before serving.

The recipe for the gluten free crêpes can be found on this link.
http://www.senza-g.com/delicious-crepes-rosette/

Below is the recipe for the filling and sauce.

Ingredients

(serves 4)

Filling:-

  • 120g prosciutto Crudo, chopped finely
  • 185g can crabmeat
  • 1 onion, very finely diced
  • ½ red bell pepper, finely diced
  • 1 garlic clove, minced
  • 1 tbsp freshly chopped parsley
  • Olive oil
  • 1 tbsp brandy

Lemon & Caper Sauce:-

  • 250ml gluten free vegetable stock
  • 125g butter, chopped into cubes
  • 3 tbsp lemon juice
  • 1 egg yolk
  • 2 tsp cornflour
  • 2 tsp water
  • 2 tsp chopped capers
  • Salt & freshly ground pepper
  • 4-6 long chives

Method


Heat a little olive oil in a pan, add the finely chopped onion, minced garlic and finely diced red bell pepper to pan, cook 5 minutes.  Add the finely chopped Prosciutto Crudo and the drained crabmeat and cook for another minute. Remove from the heat, add the brandy and the chopped parsley and combine well. Set aside.

Place water, stock, butter and lemon juice in pan, bring to boil, stirring until butter melts. Remove from heat and add the combined egg yolk, cornflour and water. Stir over low heat until thickened. Do not let it boil. Add the chopped capers and season with salt and pepper.

Divide the filling between the crêpes, placing it in a mound in the centre of each crêpe. Now gently, gather the crêpe to form a purse. Use toothpicks to hold it together until you tie the top with a chive. Do the same with the other crêpes.

Place crêpes in greased shallow ovenproof dish, in single layer.  Cover tightly with foil and bake for about 8-10 minutes at 150C until heated through. You can also warm them in the microwave.

To serve, place purses on individual plates, and spoon the warm sauce around.

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