Thursday, 5 July 2012

Prawn and Crab Buns

Yesterday was my Mum's birthday but as I never got around to posting yesterday this is her birthday post. Happy 70th Birthday! We went for a lovely meal yesterday at Le Gavroche just off Park Lane, the best dish was the lobster mousse that my Mum had as a starter, just melt in the mouth delicious.

These crab buns were delicious too, not as delicious, but then I am no Michel Roux! It is another interesting way to use up pizza base mix though rather than making pizza. You are supposed to eat two buns per serving but I was full after one! I served them with a lovely salad with green beans and samphire rather than the watercress suggested.

Prawn and Crab Buns
(Serves 1)
(11 WW Points per serving)

75g pizza base mix
cooking spray
1 small leek, sliced finely
50g cooked peeled prawns
½ 170g tin white crabmeat in brine
1 tbsp fresh dill, chopped
50g low fat soft cheese
large handful of cherry tomatoes, halved if large
large handful of watercress leaves
a little balsamic vinegar

Make the pizza base according to the packet instructions but leave to rise for about an hour until the dough has doubled in size. Preheat the oven to 200C.

Heat a frying pan and spray with cooking spray. Add the leek and cook gently for about 5 mins, until softened. Remove from the heat and set aside.

Put the prawns and crabmeat in a bowl. Add the leek, dill and soft cheese. Mix together well.

When the pizza dough is ready, sprinkle the work surface with flour, turn the dough out of the bowl and knead briefly. Divide the dough into two pieces, rolling each out to a 10 x 15cm rectangle. Spoon half the filling on to each and fold the dough over to cover the filling.
















Spray a baking sheet with cooking spray, place the buns on it and cook in the oven for 20-25 mins until golden. Remove from the oven and allow to stand for 10 mins before serving.

Put the tomatoes and watercress on a serving plate and drizzle with a little balsamic vinegar. Serve with the buns.

1 comment:

  1. nice posting.. thanks for sharing.

    ReplyDelete