Seafood cocktail
With fresh white crab meat and prawns
15 mins
Super easy
serves 4
About the recipe
This delicious seafood salad is super easy to knock together – a brilliant dinner party starter
Ingredients
4 tablespoons low-fat mayonnaise, made with free-range eggs
2 tablespoons ketchup
juice and finely grated zest of 1 lemon, plus lemon wedges to serve
a few drops of Tabasco
a splash of Worcestershire sauce
½ a small radicchio lettuce, shredded
2 little gem lettuces, leaves separated
200g fresh white crab meat, from sustainable sources, ask your fishmonger
250g large cooked and peeled prawns, from sustainable sources, ask your fishmonger
1 large punnet of cress, snipped
a few pinches of paprika
Method
- Whisk the mayonnaise, tomato ketchup and lemon juice together, then stir in the Tabasco and Worcestershire sauce. Set aside.
- Divide the shredded radicchio between 4 small bowls or glass tumblers. Arrange the little gem lettuce leaves upright around the sides of each bowl or glass tumbler, then dived the crab meat and prawns between them. Finish with a few spoonfuls of the spicy mayonnaise, the lemon zest and a bunch of cress. Top with a sprinkle of paprika and a wedge of lemon to serve.
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