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Bookmark Recipe

Seafood Plate with Dublin Bay Prawns, Crab and Organic Smoked Salmon

A great starter or lunch dish. These quantities are perfect for lunch, just cut down the amount of seafood if you are serving it as a starter.

4 people
20 min
Nutrition per serving
  • kcal
    662kcal
  • protein
    47g
  • saturates
    4.4g
  • fat
    27g
  • iron
    3.4mg
  • carbs
    51g

Ingredients

  • 100g cooked crab meat

    200g Dublin Bay prawns, cooked and peeled

    400g organic smoked salmon

    200g low fat mayonnaise

    30g basil leaves

    1 garlic clove, peeled and chopped

    Juice of 1 lemon

    1 tablesp. dill, finely chopped

    Salt and freshly ground black pepper

  • Watercress/mixed leaves tossed in a little French dressing

    Crusty bread

Seafood Plate

  • 100g cooked crab meat

    200g Dublin Bay prawns, cooked and peeled

    400g organic smoked salmon

    200g low fat mayonnaise

    30g basil leaves

    1 garlic clove, peeled and chopped

    Juice of 1 lemon

    1 tablesp. dill, finely chopped

    Salt and freshly ground black pepper

To Serve

  • Watercress/mixed leaves tossed in a little French dressing

    Crusty bread

Method

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For the crab: Check through the crab meat and discard any piece of shell.  Squeeze out any liquid. Mix the crab meat with 1 tablespoon of the mayonnaise, ½ tablespoon lemon juice and the dill leaves. Season with a little salt and black pepper. Taste and adjust the seasoning as necessary.

For the basil mayonnaise:  Add the rest of the mayonnaise, the garlic, lemon juice and the basil leaves to a mini food processor.  Whiz for 1-2 minutes until the basil is finely chopped and mayonnaise turns a lovely green colour. Season with a little salt and black pepper. Taste.

To serve:  Divide the watercress or mixed leaves between four serving plates. Place a spoonful of the crab mixture in the middle and surround it with the prawns and smoked salmon.  Drizzle over the basil mayonnaise.  Serve any remaining mayonnaise on the side.

Method

Copy Text

For the crab: Check through the crab meat and discard any piece of shell.  Squeeze out any liquid. Mix the crab meat with 1 tablespoon of the mayonnaise, ½ tablespoon lemon juice and the dill leaves. Season with a little salt and black pepper. Taste and adjust the seasoning as necessary.

For the basil mayonnaise:  Add the rest of the mayonnaise, the garlic, lemon juice and the basil leaves to a mini food processor.  Whiz for 1-2 minutes until the basil is finely chopped and mayonnaise turns a lovely green colour. Season with a little salt and black pepper. Taste.

To serve:  Divide the watercress or mixed leaves between four serving plates. Place a spoonful of the crab mixture in the middle and surround it with the prawns and smoked salmon.  Drizzle over the basil mayonnaise.  Serve any remaining mayonnaise on the side.