Prawn Wellington

Prawn Wellington


26 people made this

About this recipe: Prawns stuffed with crab meat and spinach, wrapped in puff pastry and baked in the oven. A wonderful starter.


Serves: 4 

  • 2 tablespoons olive oil
  • 125g fresh spinach leaves
  • salt and pepper to taste
  • 1 sheet puff pastry
  • 4 jumbo prawns, peeled and deveined
  • 125g crab meat, drained and flaked
  • 4 tablespoons white sauce
  • 1 tablespoon chopped shallots
  • 1 tablespoon chopped fresh tarragon
  • 1 egg, beaten

Prep:15min  ›  Cook:20min  ›  Ready in:35min 

  1. Preheat oven to 200 C / Gas 6. Grease a baking tray.
  2. Heat oil in a large frying pan over medium heat. Add spinach; cook and stir until wilted, about 3 minutes. Season with salt and pepper. Drain off any excess liquid; set aside.
  3. Lay the sheet of puff pastry out on a clean surface and cut into 4 squares. Prick lightly with fork.
  4. In a medium bowl; mix crab meat, white sauce, shallots and tarragon until well blended.
  5. Cut prawns lengthways and open them up to form a butterfly shape. Lay one prawn in the middle of each pastry square with open side facing up. Stuff each prawn with an equal amount of spinach and top with a heaping tablespoon of the crab mixture. Fold over pastry to make a triangle, and press the edges to seal. Place on the baking tray, and brush with beaten egg.
  6. Bake in preheated oven until golden brown, 15 to 20 minutes. Serve warm.

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Reviews (1)


Really good as a starter, I increased the amount of prawn in it and served with a simple salad, great! - 05 Jun 2012

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