| 1 | tb | Olive oil |
| 1/4 | c | Onions; finely minced |
| 1/4 | c | Celery; finely minced |
| 1/4 | c | Green bell peppers; finely minced |
| 2 | tb | Red bell peppers; finely minced |
| 1 | tb | Shallots; finely minced |
| 4 | ts | Garlic; finely minced, in all |
| 4 | ts | Essence in all |
| 1 | ts | Salt |
| 1 | ts | Pepper |
| 1 | lb | Lump crabmeat; picked over for shells and cartilage |
| 1 | | Egg; slightly beaten |
| 1/4 | c | Parmigiano-Reggiano Cheese; grated |
| 1 | tb | Creole mustard |
| 1/4 | c | Bread crumbs |
| 16 | | Prawns; peeled except for tails and butterflied |
| 3/4 | c | Plum tomatoes; seeded and chopped |
| 1/2 | c | Shrimp stock |
| pn | Cayenne pepper |
| 1/2 | ts | Fresh black pepper |
| 1 | | Stick unsalted butter; cut into 1-inch cubes |
| 2 | tb | Parmesan cheese; grated |
| 2 | tb | Brunoise red peppers |
