Crab & Prawn Pots

Crab & Prawn Pots

No Count/Core Recipe

Serves 1

100g prawns, in shells

50g cooked crab meat

50g quark cheese (or extra light philly)

1 tsp lemon juice

1 tsp tomato puree

2-3 drops hot pepper sauce eg Tabasco

1 tsp chives

salt & pepper

Shell the prawns and save a couple for garnish.  Mix the prawns, crab and quark to a creamy consistency.  Stir in the lemon juice, tomato puree, hot pepper sauce & chives.  Season.

Transfer to a small serving pot and chill for 1 hour.

Serve with crispbread or on top of a jacket potato.