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Mary Berry’s Retro Crab Cocktail

Mary Berry's Retro Crab Cocktail
Yield: 1

Mary Berry's Retro Crab Cocktail

Mary Berry's Retro Crab Cocktail recipe
Prep Time 10 minutes
Cook Time 20 minutes
Additional Time 5 minutes
Total Time 35 minutes

Ingredients

  • an iceberg lettuce
  • Uc of a cucumber
  • 6 radishes
  • 1 ripe avocado
  • 300 grams cooked crab meat
  • 1 tablespoon mayonnaise
  • 1 wire puncture
  • 1 finely chopped herb, such as fennel, radish
  • red pepper or smoked paprika
  • Mary Rose
  • 2 tablespoons mayonnaise
  • 1 tbsp tomato ketchup
  • 1 teaspoon Worcestershire sauce
  • 1 lemon, extra for serving
  • brandy, (optional)

Instructions

    1. In a mixing bowl, add mayonnaise, ketchup, and Worcestershire sauce. Taste and season to perfection with sea salt and pepper after adding a big squeeze of lemon juice and a splash of brandy (if using). (For a tip on browning crab meat, see the section below.)
    2. Remove any tatty outer lettuce leaves with a click, then trim and finely shred. If you have a mandoline, slice the cucumber and radish into super-thin thin circles (use a guard!). Avocado should be halved, peeled, and deveined before being neatly sliced.
    3. Combine crab and mayonnaise in a mixing bowl.
    4. To serve, put a small layer of lettuce in the center of each plate, top with a few slices of avocado, and then scatter cucumbers and radishes around the edge, slightly overlapping.
    5. Distribute the crab among the plates and top with a drizzle of Marie Rose sauce. Sprinkle with cress and minced herbs, then finish with a pinch of cayenne and a wedge of lemon. With butter and lovely brown bread.

Notes

If you're making your own crab, add a little brown flesh to the Marie Rose Sauce to bring out the flavors even more.

Nutrition Information

Yield

4

Serving Size

1

Amount Per Serving Calories 307Total Fat 16gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 13gCholesterol 77mgSodium 439mgCarbohydrates 15gFiber 6gSugar 7gProtein 16g

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