An excellent seafood dish, this Spanish-style prawn and crab cocktail is a standout recipe.
Prep Time: 10 mins
Cook Time: 20 mins
Serves: 4
Ingredients:
200g cooked peeled large prawns
125g handpicked white crab meat
2 little gem lettuce (outer leaves discarded)
2 tomatoes (skinned, seeded & diced)
1 small carrot
1 tbsp aged balsamic vinegar
Pinch of smoked paprika
For Cocktail Dressing:
150g mayonnaise
1 1/2 tbsp tomato ketchup
3 tbsp double cream
3/4 tbsp lemon juice
Pinch of salt
Method
- For the cocktail dressing, put the mayonnaise, tomato ketchup, double cream, lemon juice and mix together well until smooth. Season to taste with salt.
- Separate the lettuce leaves, wash and dry well. Cut the carrot into 2 shorter pieces and finely shred on a mandolin or coarsely grate.
- Finely shred the lettuce leaves, mix with the carrot and divide between plates.
- Set aside 12 of the prawns and cut the remainder into slices 5mm thick.
- Stir them into the cocktail sauce with the crab meat and chopped tomatoes and spoon into the center of the salad.
- Arrange whole prawns on top and drizzle balsamic vinegar over and add a sprinkle of smoked paprika.