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
Bookmark Recipe
Neven’s Crab Cocktail
4 people
Ingredients
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
Method
Copy TextFor 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
Method
Copy TextFor 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
