Neven’s Crab Cocktail

Name: Neven’s Crab Cocktail
Yield: 4
Ingredients: 10 small cherry tomatoes, halved; 1 tbsp extra virgin olive oil; Dash of balsamic vinegar; Zest ½ lemon; 1 tbsp basil finely chopped; 4 tbsp mayonnaise; 2 tbsp tomato ketchup; 1 tbsp extra virgin olive oil; ½ tsp prepared English mustard; Dash of tabasco; Dash of Worcestershire sauce; Squeeze of lemon juice; 2 ripe avocados; 2 tbsp mayonnaise; 1 tbsp tomato & chilli chutney; Juice of 1 lime; 20 small little gem lettuce leaves, trimmed; 4 lemon wedges; 120g cooked Irish Crab Meat; Sea salt and freshly ground black pepper

The perfect starter this Christmas!

4 people

Ingredients

For The Marinated Cherry Tomatoes:

10 small cherry tomatoes, halved
1 tbsp extra virgin olive oil
Dash of balsamic vinegar
Zest ½ lemon
1 tbsp basil finely chopped

For The Marie Rose Sauce:

4 tbsp mayonnaise
2 tbsp tomato ketchup
1 tbsp extra virgin olive oil
½ tsp prepared English mustard
Dash of tabasco
Dash of Worcestershire sauce
Squeeze of lemon juice

For the Guacamole:

2 ripe avocados
2 tbsp mayonnaise
1 tbsp tomato & chilli chutney
Juice of 1 lime

To Serve:

20 small little gem lettuce leaves, trimmed
4 lemon wedges
120g cooked Irish Crab Meat
Sea salt and freshly ground black pepper

Main

For The Marinated Cherry Tomatoes:

10 small cherry tomatoes, halved
1 tbsp extra virgin olive oil
Dash of balsamic vinegar
Zest ½ lemon
1 tbsp basil finely chopped

For The Marie Rose Sauce:

4 tbsp mayonnaise
2 tbsp tomato ketchup
1 tbsp extra virgin olive oil
½ tsp prepared English mustard
Dash of tabasco
Dash of Worcestershire sauce
Squeeze of lemon juice

For the Guacamole:

2 ripe avocados
2 tbsp mayonnaise
1 tbsp tomato & chilli chutney
Juice of 1 lime

To Serve:

20 small little gem lettuce leaves, trimmed
4 lemon wedges
120g cooked Irish Crab Meat
Sea salt and freshly ground black pepper

For the Marinated Tomatoes

Place the cherry tomatoes in a bowl and season generously. Sprinkle over the olive oil, balsamic vinegar lemon zest and basil. Cover with clingfilm and set aside at room temperature for at least 10 minutes (or up to 1 hour is fine) to allow the flavours to mingle.

For the Marie Rose Sauce

Whisk together the mayonnaise, ketchup, olive oil, mustard, Tabasco and Worcestershire in a bowl. Season to taste and add a squeeze of lemon juice. Cover with clingfilm and chill until needed.

For the Guacamole

Cut the avocados in half and remove the stones. Put the flesh in a bowl and mash to a purée. Stir in the mayonnaise, chutney and lime juice and season to taste. Cover with clingfilm and chill for up to 2 hours.

To Serve

Arrange 5 Little Gem lettuce leaves on each serving plate and put a lemon wedge in the middle of each plate. Add small spoonful’s of the guacamole, the prawn meat, marinated cherry tomatoes and teaspoons of the Marie Rose sauce. Garnish each one with a piece of chive

For the Marinated Tomatoes

For the Marie Rose Sauce

Whisk together the mayonnaise, ketchup, olive oil, mustard, Tabasco and Worcestershire in a bowl. Season to taste and add a squeeze of lemon juice. Cover with clingfilm and chill until needed.

For the Guacamole

To Serve