Prawn and Crab Wellington recipe

A lovely light alternative to a beef wellington, this makes a fantastic main course. Serve with roast new potatoes and asparagus for an elegant meal.


  • 1 pack of ready-rolled puff pastry
  • 125g fresh spinach
  • 125g crab meat (fresh or canned)
  • 4 jumbo prawns
  • 1 chopped shallot
  • 1 tbsp. chopped tarragon
  • 1 beaten egg
  • 4 tbsp. white sauce (shop-bought or fresh)
  • Salt and pepper
  • Olive oil


  1. Preheat the oven to 200C/gas mark 6.

  2. Heat the oil in a pan and add the spinach. Add the salt and pepper to taste and then cook until wilted. Squeeze out any excess liquid and set to one side.

  3. Lay the puff pastry out and cut it into 4 equal squares. Prick with the prongs of a fork.

  4. Cut the prawns in half and then open them out to butterfly them. Lay one on each square of pastry.

  5. Mix the crab meat with the white sauce, tarragon and shallot until fully combined, and then put a heaped spoon of this mixture on top of the prawn.

  6. Heap some spinach on top of the prawn and crab.

  7. Fold over each pastry square to make a triangle and then press the edges with your fingers or a fork to seal – make sure they are fully closed so that the stuffing doesn’t get out.

  8. Brush each pastry with the beaten egg and then cook for about 20 minutes or until golden. Leave to stand for ten minutes before you serve.

Recipe Details:

  • Author: Laura Young.
  • Published:

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