Prawn or Shrimp and Crabmeat Spread makes an excellent first course, served on thin triangles of toast. It can also be spread thinly in sandwiches, with cucumber. The spread should be eaten the day it is prepared.
4 oz. cooked crabmeat, fresh or canned, shell and cartilage removed
2 oz. butter, softened
2 tablespoons double cream
1/2- teaspoon cayenne pepper
½ teaspoon salt
1 teaspoon fresh lemon juice
8 oz. frozen prawns or shrimps, thawed and shelled
Place the crabmeat, butter and cream in a mortar. Using a pestle, pound the mix-ture until it is smooth. Alternatively, place the ingredients in an electric blender and blend, on and off, for 30 seconds.
Spoon the mixture into a medium-sized mixing bowl. Using a fork, mash in the cayenne, salt and lemon juice. Mix in the prawns or shrimps, being careful to keep them whole.
Cover the bowl with aluminium foil and place it in the refrigerator to chill for 1 hour before serving.