This delicious dish is a variation of the classic prawn cocktail and is a perfect summer's day lunch or can be a starter to your favourite fish dish. The King Crab can be replaced with our amazing Gambero Rossa Prawns
- 1 x Raw King Crab Cluster Size XL (400g - 450g cooked, shelled crab meat)
- 1 Fennel Bulb
- 2 Red Endive/Chicory
- 1 Large Ripe Avocado
- Small Bunch Of Watercress, Stalks Removed
- Handful Of Pea Shoots
- Bunch of Chives - Chopped
- Sprigs Of Dill To Garnish
SPICED COCKTAIL DRESSING
- 70ml Mayonnaise
- 30g Tomato Ketchup
- Two Dashes Of Tabasco
- One Dash Of Worcestershire sauce
- Squeeze Of Lemon
- 1/2 tsp Brandy
- 1 Small Chilli, Deseeded & Finely Chopped
- Salt & Pepper
LEMON & DILL DRESSING
- Juice of half a Lemon
- 1 Tbsp White Balsamic Vinegar ( Or White Wine Vinegar)
- 3 Tbsp Extra Virgin Olive Oil
- 2 tbsp Rapeseed Oil or Sunflower Oil
- 1 tbsp Finely Chopped Dill
Fill a large saucepan with cold water and bring to the boil. Using sharp scissors cut the King Crab legs into two at the main joint. Remove the shoulder joint. Once the water is boiling add a tablespoon of salt and reduce the heat to moderate. Place all the crab pieces into the saucepan, bring back to the boil, cover and reduce to a simmer and cook for 5 minutes. Drain the crab in a colander and rinse with cold water until cool. Using sharp scissors, cut along one side of the shell and carefully remove the crab meat taking care to keep it as intact as possible. Remove the meat from the shoulder joint and discard the shells. Remove any cartilage inside the leg meat by gently scoring one side of the meat, the cartilage can be pulled out very easily. Cut the leg meat into bite-size pieces. Place all the meat in a bowl in the fridge until ready to serve.
Make the cocktail sauce by placing all the ingredients in a bowl, mix well. Separately, make the lemon and dill dressing by placing all the ingredients in a jar and shaking well. Set both aside.
Finely slice fennel, separate chicory leaves and slice leaves in two. Slice avocado thinly, chop herbs.
Place the fennel, chicory, watercress, pea shoots and chives in a bowl and add half the lemon and dill dressing. Toss gently to coat in the dressing, adding more if needed.
Place a spoonful of the cocktail dressing in the centre of each plate. Drag the back of the spoon in a circular motion to spread the dressing out on the plate. Place the dressed salad on top and arrange crab and avocado around the plate.
Top with sprigs of dill and another drizzle of lemon and dill dressing.