makes
2
prep
25 minutes
difficulty
Easy
makes
2
serves
preparation
25
minutes
difficulty
Easy
level
Ingredients
- ⅓ cup mayonnaise
- 2–3 drops Tabasco sauce
- ½ tsp Worcestershire sauce
- pinch of cayenne pepper
- 1½ tbsp tomato sauce
- 150 g crab, shell removed, chopped
- 1 small cucumber, diced
- 1 red chilli, seeded, finely diced
- ½ bunch chives, finely diced
- ½ lime, juiced
- 1 small iceberg lettuce, shredded
- 10–12 prawns, peeled, deveined
- ½ lemon, cut into wedges to garnish
- dill sprigs, to garnish
Instructions
- To make the dressing, gently stir mayonnaise, Tabasco sauce, Worcestershire sauce, cayenne pepper, tomato sauce and a pinch of salt of pepper until combined and light crimson in colour. Set aside.
- In a bowl, mix crabmeat, a pinch of salt and pepper, cucumber, red chilli, chives and lime juice.
- To assemble, create a base using shredded lettuce, fill about half a cocktail glass. Layer 5–6 prawns over lettuce. Slide a large spoonful of crab mixture on top. Drizzle 1½ tbsp of sauce over top.
- Repeat with remaining lettuce, prawns and crab mixture. Garnish with lemon wedges and dill. Serve.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
