Crab cocktail

Deepblue crab extra fancy

Whisk the tomato ketchup, mayonnaise, whipped cream and whiskey or sherry together in a bowl. Flavour with salt, freshly ground pepper and the juice of 1 slice of lemon.

Cut the lettuce into thin slices  and divide over 4 cocktail glasses. Mix the drained crab with the apple cubes, but reserve the legs. Fill the glasses with the crab mixture, add a spoon of sauce, and garnish with a leg and a slice of lemon. Optionally, replace the apple with pieces of mandarin from a can.

For an alcohol-free cocktail, leave out the whiskey or sherry and add some extra paprika powder to the sauce.

Extra tip: Preheat the oven (180°C). Cut the crust off a few slices of white bread and sprinkle them with olive oil, coarse sea salt and finely chopped fresh rosemary. Put the slices of bread in the oven and remove them once they are crunchy. Cut the bread in large slices and serve with the cocktail.

  • 4 persons
  • 20 minutes
  • 2 cans of 170g Deepblue crab, drained
  • 1⁄2 cubed fresh apple
  • 4 leaves of butterhead or iceberg lettuce
  • 3 tablespoons of tomato ketchup
  • 4 tablespoons of mayonnaise
  • 2 tablespoons of whipped cream
  • 2 tablespoons of whiskey or sherry
  • freshly ground pepper
  • 1⁄2 lemon, cut into 5 slices