Crab Cocktail with Sourdough Toast Recipe


Here is a modernized alternative version of the classic prawn cocktail starter that uses crab and avocado. If you keep the crab cocktai and the sauce separate you can make this up to three hours ahead and then combine just before serving.

This recipe grew out of a happy accident. I bought a tin of crabmeat thinking of making seafood pasta, but the tin was left sitting in the cupboard for ages. One day I wanted to make some tuna cocktail (yes, tuna works well in this recipe if you want a cheaper version) but I had no tuna, just the tin of crab. So I drained the tin, added it to the other ingredients... and voila!

Crab Cocktail with Sourdough Toast Recipe

Ingredients:

4 rashers pancetta or thinly-sliced smoked bacon
4 slices sourdough bread
200g (7oz) white crabmeat (either tinned or fresh and cooked)
1 ripe avocado, peeled, and chopped into 1cm (1/2 in) pieces
3 spring onions, very finely chopped
2 tbsp fresh chives, chopped or snipped
extra finely-chopped chives and cayenne pepper, to garnish

For the Dressing:

2 tbsp mayonnaise
1 tsp thick tomato sauce
1/4 tsp cayenne pepper (or a few drops of Tabasco sauce)
Juice of 1 small lemon (or lime)

Method:

Pre-heat your grill (broiler) to high. Place the pancetta (or bacon) on the rack of a grill pan and cook for between 3 and 4 minutes, or until very crisp. Set aside to drain on kitchen paper until cold.

Now use your hot grill (broiler) to toast to toast the sourdough slices on both sides until lightly golden.
Combine the crabmeat, avocado, spring onions and chives in a bowl and mix gently. Crumble over the grilled pancetta or bacon then gently mix into the crabmeat and avocado. Divide the resultant mixture between four small bowls or glasses.

For the dressing, combine the mayonnaise, tomato sauce, cayenne pepper and lemon juice in a bowl. Whisk to combine the ingredients until smooth.

Place the bowls or glasses containing the crabmeat mixture on a small serving plate. Arrange the toasted sourdough around the base. Finally, spoon the dressing over the crabmeat mixture, garnish with a sprinkling of chives and cayenne pepper, then serve.

As a note, this works well with most seafood, I have made tuna, smoked oyster, grilled squid (calamari) and of course the traditional prawn (shrimp) meat versions.




crabmeat, avocado, sourdough
Starter
Fusion
Crab Cocktail with Sourdough Toast https://youtu.be/eJCJqotEyKY Crab Cocktail with Sourdough Toast ready in 20 minutes. Perfect for a light lunch and even better as a starter! An elegant update on the traditional prawn cocktail. https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj84fdLVFMPIidJCwy7ITUsaj7DlfueKPU4HR6cK7Xe3i88KrBdzidpxyUZL-VHGdPoC92a2OVG1N2OukVV8FWe-jBj85DmcnWCHfoaLJk2MWolUIbVACaifKoFKQiBdQ-nFW869VQId8/s1600/crab-cocktail.png 2019-03-31
Yield: 4

Crab Cocktail with Sourdough Toast

Crab Cocktail with Sourdough Toast takes a quick 20 minutes to make from start to finish. Perfect for a light lunch or as an elegant starter, this delicious update on the prawn cocktail is sure to be a hit!
prep time: 5 mins cook time: 15 mins total time: 20 mins

Ingredients:

  • 4 rashers pancetta or thinly-sliced smoked bacon
  • 4 slices sourdough bread
  • 200g (7oz) white crabmeat (either tinned or fresh and cooked)
  • 1 ripe avocado, peeled, and chopped into 1cm (1/2 in) pieces
  • 3 spring onions, very finely chopped
  • 2 tbsp fresh chives, chopped or snipped
  • extra finely-chopped chives and cayenne pepper, to garnish

    • For the Dressing

  • 2 tbsp mayonnaise
  • 1 tsp thick tomato sauce
  • 1/4 tsp cayenne pepper (or a few drops of Tabasco sauce)
  • Juice of 1 small lemon

Method:

  1. Pre-heat your grill (broiler) to high. Place the pancetta (or bacon) on the rack of a grill pan and cook for between 3 and 4 minutes, or until very crisp. Set aside to drain on kitchen paper until cold.
  2. Now use your hot grill (broiler) to toast to toast the sourdough slices on both sides until lightly golden.
  3. Combine the crabmeat, avocado, spring onions and chives in a bowl and mix gently. Crumble over the grilled pancetta or bacon then gently mix into the crabmeat and avocado. Divide the resultant mixture between four small bowls or glasses.
  4. For the dressing, combine the mayonnaise, tomato sauce, cayenne pepper and lemon juice in a bowl. Whisk to combine the ingredients until smooth.
  5. Place the bowls or glasses containing the crabmeat mixture on a small serving plate. Arrange the toasted sourdough around the base. Finally, spoon the dressing over the crabmeat mixture, garnish with a sprinkling of chives and cayenne pepper, then serve.
Crab Cocktail with Sourdough Toast
copyright Dyfed Lloyd Evans



I hope you enjoy this recipe and want to find out more about Fabulous Fusion Food.

Comments

Post a Comment