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Crayfish Cocktail

Shakun's picture
Ingredients
  Crayfish 1 Kilogram, cooked
  Romaine lettuce 8 Ounce, washed and finely shredded
  Mayonnaise/Creme fraiche 150 Milliliter
  Tomato chutney 5 Tablespoon
  Worcestershire sauce 1 Tablespoon
  Horseradish 2 Teaspoon, creamed
  Tabasco sauce 2 Dash (or to taste)
  Lemon juice 1 Teaspoon
  Cayenne pepper/Paprika 1 Teaspoon (to dust)
  Salt 1 Tablespoon (or to taste)
  Freshly ground black pepper 1 Teaspoon (or to taste)
Directions

GETTING READY
1) Clean the crayfish. Remove the tail meat from the shell and claws for garnish.

MAKING
2) Season the seafood with pepper.
3) In 4 large long-stemmed wine glasses, put the lettuce.
4) Arrange the crayfish on top of the lettuce.
5) Mix the chutney, mayonnaise, Worcestershire sauce, horseradish and Tabasco sauce together.
6) Add lemon juice to taste and season with salt and pepper.
7) Spoon the mixture sparingly over the prawns and dust with some paprika or cayenne pepper.

SERVING
8) Serve the crayfish cocktail while it is still fresh and crunchy. Makes an excellent appetizer.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
British
Course: 
Appetizer
Taste: 
Savory
Method: 
Layering
Ingredient: 
Crayfish
Restriction: 
High Protein
Preparation Time: 
10 Minutes

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