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 2XL ( Producing 400g - 450g cooked, shelled crab meat)
1 Fennel Bulb, Finely Sliced
Small Bunch Of Watercress, Stalks Removed
2 Red Endive/Chicory, Leaves Sliced In Two
1 Large Ripe Avocado, Thinly Sliced
Handful Of Pea Shoots
Bunch of Chives - Chopped
Sprigs Of Dill To Garnish
SPICED COCKTAIL DRESSING
Make the cocktail sauce by placing all the ingredients in a bowl, mix well.
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
Season with Salt & Pepper
LEMON & DILL DRESSING
Make the lemon and dill dressing by placing all the ingredients in a jar. Put on a lid and shake well.
Juice of half a Lemon
1 tbsp White Balsamic Vinegar ( Or White Wine Vinegar)
2 tbsp Rapeseed Oil or Sunflower Oil
1 tbsp Finely Chopped Dill
COOKING THE KING CRAB CLUSTER
Cooking time: 5 minutes
Method: Fill a large saucepan with cold water and bring to the boil. When boiling add a tablespoon of sea salt and reduce heat to medium.
Using sharp scissors cut the King Crab legs into two at the main joint. Remove the shoulder joint. Place all the crab pieces into the saucepan, cover and cook for 5 minutes. Drain the crab in a colander and rinse with cold water.
When cool use sharp scissors to 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.
Firstly 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.
Place the rest of the salad ingredients, apart from the dill sprigs, in a bowl. Add half the lemon and dill dressing and toss gently to coat in the dressing.
Place a spoonful of the cocktail dressing in the centre of each plate. Arrange the crab meat and salad on top, top with sprigs of dill and another drizzle of lemon and dill dressing.