These are wonderful as an appetizer and can be assembled a few hours ahead of time. I served these at a Leap Year dinner at the James Beard House, where they leaped right off the plates. You may want to try these with a little added grated fresh ginger and/or green onions or ground ginger and no onions.
Poach the prawns in dry white wine or fish stock until just cooked through, 3 to 5 minutes, then drain and coarsely chop. If using crabmeat, pick over the meat removing any shell or cartilage and break the meat into chunks.
Melt 3tablespoons butter in a medium saucepan over low heat. Add th