CRAB COCKTAIL

Crab cocktail image

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

Provided by James Martin

Time 20m

Number Of Ingredients 15

Ingredients

1 small fennel bulb , very finely sliced
juice 1 lemon
2 avocados , diced
small bunch dill , finely chopped
2 Baby Gem lettuces , leaves torn
500g cooked crabmeat (use a mixture of brown and white)
lemon wedges, to serve
rustic bread , toasted and thinly sliced, to serve (optional)
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

Steps:

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.
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.

Nutrition Facts : Calories 417 calories, Fat 30 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 28 grams protein, Sodium 1.9 milligram of sodium