For the Marie Rose sauce:
4 tbsp mayonnaise
3 tbsp tomato ketchup
Dash of Tabasco, or more to taste
2 tsp Worcestershire sauce
1⁄2 tsp prepared horseradish
Zest and juice of 1 lemon
Pinch of cayenne
Salt and black pepper
For the tomato salsa:
4 tomatoes, deseeded and finely chopped
2 shallots, finely chopped
Handful of fresh dill, chopped
2 Little Gem lettuces , leaves separated
300g prawns, cooked and peeled
200g white crabmeat
Handful of chives, snipped
- Pull the little gem lettuces apart and choose 18 cupped leaves that are large enough to fill, saving the rest for another use. Place the leaves on a plate and chill in the fridge.
- In a bowl, stir together all the ingredients for the Marie Rose sauce. Add plenty of black pepper and some salt, to taste. Place in the fridge.
- In a small bowl, stir together all the ingredients for the tomato salsa. Season to taste. Place in the fridge.
- To serve, add the prawns and crab meat to the Marie Rose sauce and toss to coat. Arrange the lettuce leaves on a serving platter and fill with the prawn and crab mixture. Spoon a little tomato salsa over each one and scatter with chives. Serve with lemon wedges, for squeezing.
Per serving (3 cups): 180kcals, 10.5g fat (1.3g saturated), 9.2g carbs (4.5g sugars), 18.2g protein, 1.5g fibre, 0.686g sodium