Prawn & crab lettuce cups

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380
Prawn & crab lettuce cups
Serves 6
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
1 lemon, zest and juice
1pinch of cayenne
Salt and black pepper

For the tomato salsa:
4 tomatoes, deseeded and finely chopped
2 shallots, finely chopped
1handful of fresh dill, chopped

To assemble:
2 little gem lettuces, leaves separated
300g prawns, cooked and peeled
200g white crabmeat
1handful of chives, snipped

To serve:
Lemon wedges
  1. 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.
  2. 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.
  3. In a small bowl, stir together all the ingredients for the tomato salsa. Season to taste. Place in the fridge.
  4. 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