Seafood cocktail Recipe

(67 ratings)
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serves:

6

Skill:

easy

Nutrition per portion

RDA
Calories 400 kCal 20%
Fat 32g 46%
  -  Saturates 5g 25%

Triple tested: It’s not embarrassing to serve these retro prawn cocktails anymore – it’s trendy. Brought to you by Essentials magazine

Ingredients

  • 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

Method

  • Mix the mayonnaise with the tomato ketchup, Tabasco and Worcestershire sauce. Stir prawns through; set aside.

  • Mix the avocado, cucumber, dill, lemon juice and zest together and season.

  • 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.

  • Garnish each glass with a large prawn and serve with lemon wedges

More Recipe Ideas

Top Tip

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.