Prawn and Crab Cocktail

  • Prep Time: 10 mins
  • Serves: 10

Ingredients:

- 3 egg yolks
- 1 tbsp of Dijon mustard
- 500ml of Donegal Rapeseed Oil
- 50ml brandy
- 1 tbsp Worcestershire sauce
- 4 tbsp tomato ketchup
- 500g crab meat
- 300g prawns, cooked and shelled
- 4 small lettuces, shredded

Instructions

  • Slowly blitz the egg yolks and mustard in a processor. Keep the processor running and add in the oil, pouring it in a thin but steady stream.
  • Tip the mix into a bowl then whisk in the brandy, Worcestershire sauce and ketchup. Reserve half to use in turkey sandwiches.
  • Fold the crab and prawns into the rest of the mixture, reserving some to garnish. Serve, layering the seafood and lettuce.
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Rhonda Laird

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