Homemade rye bread
This rye bread recipe is lower in gluten than the average white loaf. It uses white or wholemeal flour to give a light texture but you can experiment with ratios
Crab cocktail
- Preparation and cooking time
- Prep:
- Plus standing no cook
- More effort
- Serves 4
Skip to ingredients
- 1 small fennel bulbvery finely sliced
- juice 1 lemon
- 2 avocadosdiced
- small bunch dillfinely chopped
- 2 Baby Gem lettucesleaves torn
- 500g cooked crabmeat(use a mixture of brown and white)
- lemonwedges, to serve
- rustic breadtoasted and thinly sliced, to serve (optional)
For the marie rose sauce
- 3 tbsp mayonnaise
- 2 tbsp ketchup
- ½ tsp Worcestershire sauce
- few drops Tabasco sauce
- zest 1 lemon
- large pinch of cayenne pepperplus a little extra to finish
- ½ red chillifinely chopped
Nutrition: per serving
- kcal417
- fat30g
- saturates5g
- carbs7g
- sugars5g
- fibre6g
- protein28g
- salt1.9g
Method
step 1
Put the fennel in a large bowl of ice-cold water with a squeeze of lemon juice. Leave for at least 30 mins to crisp up. Drizzle more lemon juice on the avocados to stop them browning. Whisk together all the ingredients for the Marie Rose sauce in a bowl with seasoning. Set aside to chill in the fridge.
step 2
Just before serving, drain the fennel and toss with the remaining lemon juice, dill and some seasoning. Layer the lettuce, avocado, fennel and crab in 4 x half-pint glasses – or tumblers or jam jars. Add a spoonful of sauce to each, then repeat the layers until the glasses are full, finishing with the Marie Rose sauce. Sprinkle a pinch of cayenne pepper over each cocktail and serve with lemon wedges and toast, if you like.
