Sharing recipe for 8 people, takes only 20 mins; recipe has mayonnaise, tomato ketchup, worcestershire sauce, lemon, cayenne, tomato, red onion, tabasco, little gem lettuce, prawn, crabmeat, chive and lemon.
Prawn & crab cocktail lettuce cups
Course: Sharing
Servings
8
servings
Prep time
30 mins
Ingredients
- Red Onion: 1 small red onion, finely diced
- Tomato: 4 tomatoes, deseeded and finely diced
- Lemon: juice and zest 1 lemon
- Mayonnaise: 4 tbsp mayonnaise
- Chive: 1/2 bunch chives, snipped
- Little Gem Lettuce: 3 Little Gem lettuces, leaves separated
- Prawn: 300g cooked and peeled prawns (we used a mixture of king prawns and small North Atlantic prawns)
- Worcestershire Sauce: 2 tsp Worcestershire sauce
- Tomato Ketchup: 3 tbsp tomato ketchup
- Cayenne: pinch of cayenne
- Crabmeat: 200g white crabmeat
- Tabasco: 1 1/2 tbsp Tabasco
Directions
- Mix together all the ingredients for the Marie Rose sauce and set aside in the fridge. Do the same with the tomato salsa ingredients. These can be chilled for up to 24 hrs.
- Arrange the lettuce leaves, prawns, crab and chives in separate bowls. Put everything on the table with a pile of lemon wedges.
- At the table, add some prawns and crab to the lettuce leaves, spoon over some tomato salsa and Marie Rose sauce, and scatter over a few chives. Squeeze over a little lemon juice, if you like.
