Crab cocktail

Crab cocktail

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(1 ratings)

Prep: 20 mins Plus standing no cook

More effort

Serves 4
Swap prawn and iceberg lettuce for crabmeat, crunchy raw fennel and avocado, topped with classic Marie Rose sauce

Nutrition and extra info

Nutrition: per serving

  • kcal417
  • fat30g
  • saturates5g
  • carbs7g
  • sugars5g
  • fibre6g
  • protein28g
  • salt1.9g
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Ingredients

  • 1 small fennel bulb, very finely sliced
    Fennel bulb

    Fennel bulb

    Like Marmite, fennel is something that you either love or hate - its strong aniseed flavour…

  • juice 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 2 avocado, diced
    Avocado

    Avocado

    av-oh-car-doh

    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • small bunch dill, finely chopped
  • 2 Baby Gem lettuce, leaves torn
  • 500g cooked crabmeat (use a mixture of brown and white)
  • lemon wedges, to serve
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • rustic bread, toasted and thinly sliced, to serve (optional)

For the marie rose sauce

  • 3 tbsp mayonnaise
  • 2 tbsp ketchup
  • ½ tsp Worcestershire sauce
  • few drops Tabasco sauce
  • zest 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • large pinch of cayenne pepper, plus a little extra to finish
  • ½ red chilli, finely chopped

Method

  1. Put the fennel in a large bowl of ice-cold water with a squeeze of lemon juice. Leave for at least 30 mins to crisp up. Drizzle more lemon juice on the avocados to stop them browning. Whisk together all the ingredients for the Marie Rose sauce in a bowl with seasoning. Set aside to chill in the fridge.

  2. Just before serving, drain the fennel and toss with the remaining lemon juice, dill and some seasoning. Layer the lettuce, avocado, fennel and crab in 4 x half-pint glasses – or tumblers or jam jars. Add a spoonful of sauce to each, then repeat the layers until the glasses are full, finishing with the Marie Rose sauce. Sprinkle a pinch of cayenne pepper over each cocktail and serve with lemon wedges and toast, if you like.

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