Looking for a classic crab cocktail? This recipe has a video to help you prepare the cooked crab, along with a creamy cocktail sauce. Ideal for a summery lunch in the garden, or dinner party starter.
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Ingredients
- 1-1.5kg cooked brown crab (see our how-to video below)
- 50g pancetta or dry cured bacon, cut into strips
- 1 tbsp light olive oil
- Brown bread or white bread, cut into triangles and buttered, to serve
- 1 avocado, peeled, stoned and sliced
- 3-4 spring onions, sliced
For the dressing
- 2 tbsp home-made mayonnaise or a good brand such as Hellmann’s
- 1 tsp tomato ketchup
- ¼ tsp cayenne pepper or a shake of Tabasco sauce
- Juice of 1 small lemon
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Method
- Remove the crab claws and set aside. Pick the crab, separating the white from the brown meat, and set aside.
- Fry the pancetta or bacon in the olive oil until very crispy and set aside on some kitchen towel to absorb any excess fat.
- Next make the dressing. Mix 1 generous tablespoon brown crabmeat with the mayonnaise, ketchup, cayenne pepper or Tabasco and lemon juice. This is a bit like the old-fashioned dressing for a prawn cocktail.
- Put the bread on to 2 plates. Arrange the avocado on top and drizzle with the dressing. Sprinkle with the white crabmeat, top with a crab claw and scatter with the pancetta and onions. Season with black pepper.
Nutrition
- 550kcals Calories
- 43g fat (7.8g saturated) Fat
- 35g Protein
- 5g (3.9g sugars) Carbs
- 3.3g Salt
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