Seafood cocktail

Name: Seafood cocktail
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 4 tablespoons low-fat mayonnaise, made with free-range eggs; 2 tablespoons ketchup; juice and finely grated zest of 1 lemon, plus lemon wedges to serve; a few drops of Tabasco; a splash of Worcestershire sauce; ½ a small radicchio lettuce, shredded; 2 little gem lettuces, leaves separated; 200g fresh white crab meat, from sustainable sources, ask your fishmonger; 250g large cooked and peeled prawns, from sustainable sources, ask your fishmonger; 1 large punnet of cress, snipped; a few pinches of paprika

With fresh white crab meat and prawns

15 mins

Super easy

serves 4

About the recipe

This delicious seafood salad is super easy to knock together – a brilliant dinner party starter

nutrition per serving

191

Calories

10%

8.2g

Fat

12%

1.7g

Saturates

Sugars

2.24g

Salt

37%

22.1g

Protein

44%

7.3g

Carbs

1.6g

Fibre

of an adult’s reference intake

Ingredients

4 tablespoons low-fat mayonnaise, made with free-range eggs

2 tablespoons ketchup

juice and finely grated zest of 1 lemon, plus lemon wedges to serve

a few drops of Tabasco

a splash of Worcestershire sauce

½ a small radicchio lettuce, shredded

2 little gem lettuces, leaves separated

200g fresh white crab meat, from sustainable sources, ask your fishmonger

250g large cooked and peeled prawns, from sustainable sources, ask your fishmonger

1 large punnet of cress, snipped

a few pinches of paprika

Method

Whisk the mayonnaise, tomato ketchup and lemon juice together, then stir in the Tabasco and Worcestershire sauce. Set aside.
Divide the shredded radicchio between 4 small bowls or glass tumblers. Arrange the little gem lettuce leaves upright around the sides of each bowl or glass tumbler, then dived the crab meat and prawns between them. Finish with a few spoonfuls of the spicy mayonnaise, the lemon zest and a bunch of cress. Top with a sprinkle of paprika and a wedge of lemon to serve.