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Crab cocktail

Crab cocktail

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  • Preparation and cooking time
    • Prep:
    • 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: per serving
NutrientUnit
kcal417
fat30g
saturates5g
carbs7g
sugars5g
fibre6g
protein28g
salt1.9g
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Ingredients

For the marie rose sauce

  • 3 tbsp mayonnaise
  • 2 tbsp ketchup
  • ½ tsp Worcestershire sauce
  • few drops Tabasco sauce
  • zest 1 lemon
  • large pinch of cayenne pepper , plus a little extra to finish
  • ½ red chilli , finely chopped

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, May 2013

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A star rating of 4 out of 5.1 rating
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