Seafood cocktail

(21 ratings)
Essentials magazine, seafood cocktail
Essentials magazine, seafood cocktail
  • Serves: 6

  • Total time:

  • Skill level: Easy peasy

  • Costs: Mid-price

Essentials recipe Triple tested: Itís not embarrassing to serve these retro prawn cocktails anymore Ė itís trendy. Brought to you by Essentials magazine


  • 175g good-quality mayonnaise
  • 3tbsp tomato ketchup
  • Few drops Tabasco
  • 1-2tsp Worcestershire sauce
  • 500g North Atlantic cooked prawns
  • 1 large ripe avocado, finely chopped
  •  1/4 large cucumber, chopped
  • 6 dill sprigs, leaves removed and chopped
  • Zest and juice of 1/2 lemon
  • 3 small heads of gem lettuce, leaves removed
  • 100g fresh or tinned white crabmeat (drained if tinned)
  • Lemon wedges
  • 6 large tail-on cooked prawns

For a tasty alternative to the Marie Rose sauce, add a little wasabi and a squeeze of lemon to your mayo - it has a great kick and goes so well with the prawns.


  1. Mix the mayonnaise with the tomato ketchup, Tabasco and Worcestershire sauce. Stir prawns through; set aside.
  2. Mix the avocado, cucumber, dill, lemon juice and zest together and season.
  3. Remove the dark green outer leaves of the little gems and shred the rest. Put 3 whole leaves into each glass and top with shredded lettuce. Add the prawns, then 2⁄3 of the avocado mix, the craband finally the remaining avocado mix.
  4. Garnish each glass with a large prawn and serve with lemon wedges



Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 400(kcal)
  • Fat 32.0g
  • Saturates 5.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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