PRAWN AND CRAB COCKTAIL
(serves four to six)
200g cooked, peeled prawns
500g cooked crab-meat
Juice of 2 limes
4 tbsp creme fraiche
Glug of olive oil
Bunch of flatleaf parsley, finely chopped
Juice of two lemons
Salt and black pepper
3 tbsp mayonnaise
2 tbsp ketchup
2 tbsp fresh grated horseradish
Few splashes of Tabasco sauce
1 Iceberg lettuce
Chop the prawns up, but leave four to six whole as garnish. Pick through the crab meat, picking out any shell and then mix with the lime juice, and half the creme fraiche, the olive oil and parsley.
In a separate bowl, mix the lemon juice with the last two tablespoons of creme fraiche, the mayonnaise, ketchup, horseradish and Tabasco sauce. Season and add more horseradish or Tabasco if you want more kick. Add a few tablespoons of the cocktail sauce to the crab mixture until you have a nice consistency (not too much sauce, but very tasty), then mix the chopped prawns with the rest of the cocktail sauce.
Finely chop the iceberg lettuce and place in the bottom of a glass. Top with crab then some more lettuce, and then the prawns.