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Mary Berry's retro crab cocktail
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Total Time:
15 minutes
Elevate succulent crab meat with zesty cocktail sauce, a dash of cayenne, and a refreshing retro salad. Perfect in simplicity.
Ingredients:
  • ½ an iceberg lettuce
  • ¼ of a cucumber
  • 6 radishes
  • 1 ripe avocado
  • 300g cooked white crab meat
  • 1 tablespoon mayonnaise
  • 1 punnet of cress
  • 1 punnet of micro herbs such as fennel, radish
  • cayenne pepper or smoked paprika
  • 2 tablespoons mayonnaise
  • 1 tablespoon tomato ketchup
  • 1 teaspoon Worcestershire sauce
  • 1 lemon plus extra for serving
  • brandy (optional)
Instructions:
  • For the Marie Rose sauce, combine mayo, ketchup, Worcestershire sauce, lemon juice, and brandy (optional) in a bowl. Adjust seasoning with sea salt and black pepper to taste. Prepare the vegetables by shredding the lettuce, slicing the cucumber and radishes thinly, and finely slicing the avocado. Mix the crabmeat with mayo. To assemble, place a mound of lettuce in the center of each plate, top with avocado slices, surround with cucumber and radish, then add the crabmeat on top. Drizzle with Marie Rose sauce, garnish with cress and micro herbs, sprinkle with cayenne pepper, and serve alongside lemon wedges. Enjoy with brown bread and butter.

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