Sunday 21 January 2018

Crab and avocado cocktail

Neven Maguire


Serves six.


100ml/3½fl oz mayonnaise

1 ripe avocado, peeled, stone removed and roughly chopped

2 tbsps tomato Ballymaloe relish

1 tsp chopped fresh coriander

1 tbsp fresh lemon juice

1 tsp finely grated lemon rind

2 tbsps olive oil

1 tsp clear honey

1 tsp balsamic vinegar

Sea salt and freshly ground black pepper

9 cherry vine tomatoes, quartered

2 Little Gem lettuces, washed and cut into strips

8oz fresh white crab meat

Fresh micro coriander, to garnish

Brown bread and lemon wedges, to serve


Place four tablespoons of the mayonnaise aside to use as a garnish. Place the remainder in a liquidiser with the avocado, one tablespoon of the tomato relish and coriander, and blend until smooth. Transfer to a bowl. Mix remaining mayonnaise with the remaining tomato relish, lemon juice and lemon rind and place in bowl.

Mix together the honey, balsamic vinegar and the oil in a bowl and season to taste. Fold in the cherry tomatoes.

To serve, spoon some of the avocado mayonnaise into the bottom of six martini glasses. Next, divide the lettuce leaves over the top then spoon the marinated tomatoes on top of the lettuce. Finally, divide the crab meat between the glasses and spoon the tomato mayonnaise over the crab, garnish with the micro coriander and serve with brown bread and lemon wedges.

Irish Independent

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