Name: Crab cocktail
Prep time: 20 min
Total time: 20 min
Yield: 4
Cuisine: British
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

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Crab cocktail

Crab cocktail

James Martin

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Serves 4

More effort

Prep: 20 mins

Plus standing no cook

A star rating of 4.5 out of 5.2 ratingsRate

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

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Alternatives

Complete the dish

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Ingredients

Nutrition

Units:

MetricUS

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)

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

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Nutrition: per serving

kcal417
fat30g
saturates5g
carbs7g
sugars5g
fibre6g
protein28g
salt1.9g

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.

Recipe from Good Food magazine, May 2013

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A star rating of 4.5 out of 5.2 ratings

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