Mobile-nav
Menu
Bbc-logo Starburst Visit Homepage >

Cantabrian prawn cocktail

King prawns and crabmeat pair beautifully in this Spanish seafood starter, with a zesty mayonnaise dressing

  • Prep: 20 mins
    No cook
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 445
  • Carbohydrates 7
  • Saturated Fat 8
  • Sugar 6
  • Protein 17
  • Fat 39
  • Fibre 3
  • Salt 2

Nutrition per serving

  • Calories 445
  • Carbohydrates 7
  • Saturated Fat 8
  • Sugar 6
  • Protein 17
  • Fat 39
  • Fibre 3
  • Salt 2

Ingredients

  • 2 Little Gem lettuces, outer leaves discarded
  • 1 small carrot, coarsely grated
  • 200g cooked peeled large prawns
  • 140g white crabmeat
  • 2 vine-ripened tomatoes, skinned, seeded and diced
  • aged balsamic vinegar, to serve
  • Spanish smoked paprika, to serve
  • 4 halved pitted green olives, to serve
  • 140g mayonnaise
  • 1½ tbsp tomato ketchup
  • 3 tbsp double cream
  • ¾ tsp lemon juice

Method

  1. For the cocktail dressing, put the mayonnaise, ketchup, cream, lemon juice and a tiny splash of water into a bowl and mix together well until smooth. Season to taste with salt.

  2. Finely shred the lettuce leaves, mix with the grated carrot and divide between 4 medium-sized plates.

  3. Set aside 12 of the prawns and cut the remainder into thick slices. Stir them into the cocktail dressing with the crabmeat and diced tomato, and spoon into the centre of the salad leaves.

  4. Arrange the whole prawns n top of the salad. To serve, drizzle each salad with balsamic vinegar, sprinkle with a tiny pinch of paprika and top with a green olive.

Suggested recipes from this collection...