Jamie and Jimmy's Friday Night Feast
By Jamie Oliver
15 mins
Not Too Tricky
serves 4
About the recipe
Beautiful crab meat doesn’t need much added to it. Just a light cocktail sauce with a hint of cayenne pepper and a crisp retro salad. Boom.
Recipe From
Ingredients
½ an iceberg lettuce
¼ of a cucumber
6 radishes
1 ripe avocado
300g cooked white crab meat
1 tablespoon mayonnaise
1 punnet of cress
1 punnet of micro herbs, such as fennel, radish
cayenne pepper or smoked paprika
MARIE ROSE
2 tablespoons mayonnaise
1 tablespoon tomato ketchup
1 teaspoon Worcestershire sauce
1 lemon, plus extra wedges for serving
optional: brandy
Top Tip
If you're cooking your own crab, fold a little brown meat through the Marie Rose sauce to really make the flavours sing.
Method
- For the Marie Rose sauce, mix the mayo, ketchup and Worcestershire sauce in a bowl. Add a good squeeze of lemon juice and a splash of brandy (if using), then have a taste and season to perfection with sea salt and black pepper. (See tip for brown crab meat below.)
- Click off any tatty outer leaves from the lettuce, then trim and finely shred. Slice the cucumber and radishes into super-thin rounds with a mandolin, if you have one (use the guard!). Halve, peel and destone the avocado, then finely slice.
- Mix the crabmeat with the mayo.
- To serve, arrange a small pile of lettuce in the middle of each plate, top with a few slices of avocado, then arrange the cucumber and radish around the edge, overlapping slightly.
- Divide the crab between the plates and drizzle over a little Marie Rose sauce. Scatter over the cress and micro herbs, then add a dusting of cayenne pepper and a wedge of lemon. Delicious served with brown bread and butter.
Tags