Name: Crab cocktail
Prep time: 20 min
Total time: 20 min
Yield: 4
Cuisine: British
Ingredients: 1 small fennel bulb very finely sliced; juice 1 lemon; 2 avocados diced; small bunch dill finely chopped; 2 Baby Gem lettuces leaves torn; 500g cooked crabmeat (use a mixture of brown and white); lemon wedges, to serve; rustic bread toasted and thinly sliced, to serve (optional); 3 tbsp mayonnaise; 2 tbsp ketchup; ½ tsp Worcestershire sauce; few drops Tabasco sauce; zest 1 lemon; large pinch of cayenne pepper plus a little extra to finish; ½ red chilli finely chopped

1 small fennel bulb
very finely sliced
juice 1 lemon
2 avocados
diced
small bunch dill
finely chopped
2 Baby Gem lettuces
leaves torn
500g cooked crabmeat
(use a mixture of brown and white)
lemon
wedges, to serve
rustic bread
toasted 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 pepper
plus a little extra to finish
½ red chilli
finely chopped

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.