This easy Mary Berry Crayfish and Avocado Cocktail is a light and creamy starter perfect for any occasion. Quick to make, it’s packed with fresh flavors and a tangy, spicy cocktail sauce. Use simple ingredients like avocado and lettuce, and enjoy this nutritious, refreshing dish in just minutes!
This Crayfish and Avocado Cocktail Is From Makes It Easy Cookbook by Mary Berry
Ingredients Needed
- 225g cooked shelled crayfish tails
- 1 large avocado, peeled and quartered
- 2 Little Gem lettuces, shredded
- 4 thin slices lemon, to garnish
For the cocktail sauce:
- 3 tbsp crème fraîche
- 4 tbsp mayonnaise
- 1 tbsp sun-dried tomato paste
- 1 tbsp hot horseradish sauce
- A few drops of Worcestershire sauce
- A few drops of Tabasco
- Squeeze of fresh lemon juice
- 2 tbsp tomato ketchup
- 2 tbsp freshly chopped dill, plus 4 tiny sprigs for garnish
How To Make Crayfish and Avocado Cocktail
- Prepare the Crayfish: Set aside 4 crayfish tails for decoration.
- Make the Cocktail Sauce: In a bowl, mix together the crème fraîche, mayonnaise, sun-dried tomato paste, horseradish sauce, Worcestershire sauce, Tabasco, lemon juice, tomato ketchup, and dill. Season with salt and freshly ground pepper.
- Prepare the Crayfish and Avocado: Pat the crayfish tails dry using kitchen paper, then add them to the cocktail sauce. Dice three-quarters of the avocado and thinly slice the remaining quarter. Add the diced avocado to the crayfish and sauce mixture and mix well.
- Assemble the Cocktail: Divide the shredded lettuce between 4 glasses. Spoon the crayfish and avocado mixture on top.
- Garnish: Arrange the reserved crayfish tails on top of each cocktail, along with a few slices of avocado, a slice of lemon, and a sprig of dill for garnish.
Recipe Tips
- Pat the Crayfish Dry: Make sure to dry the crayfish tails with kitchen paper before adding them to the sauce. This prevents excess water and helps the sauce stick better, giving you a more flavorful dish.
- Use Ripe Avocado: For the best taste and texture, use a ripe avocado. It should feel slightly soft when gently pressed but not mushy. This will give your cocktail a creamy and smooth texture.
- Chill Before Serving: For an extra refreshing taste, chill the crayfish mixture in the fridge for about 30 minutes before serving. This enhances the flavors and makes the dish even more refreshing.
- Adjust the Heat: If you prefer a milder sauce, reduce the amount of horseradish or Tabasco. You can always add more to taste if you like it spicier.
- Garnish Creatively: Don’t skip the garnishes! Adding slices of lemon, extra avocado, and a sprig of dill on top gives your cocktail a beautiful look and extra flavor.
How To Store Leftovers
Store leftovers crayfish and avocado cocktail in an airtight container in the fridge for 1-2 days.
Nutrition Facts
- Calories: 565 kcal
- Total Fat: 43.8g
- Saturated Fat: 5.9g
- Sodium: 1.1g
- Total Carbohydrate: 25.8g
- Dietary Fiber: 4.5g
- Sugars: 2.2g
- Protein: 15g
Try More Mary Berry Recipes:
Mary Berry Crayfish and Avocado Cocktail
Description
This easy Mary Berry Crayfish and Avocado Cocktail is a light and creamy starter perfect for any occasion. Quick to make, it’s packed with fresh flavors and a tangy, spicy cocktail sauce. Use simple ingredients like avocado and lettuce, and enjoy this nutritious, refreshing dish in just minutes!
Ingredients
For the cocktail sauce:
Instructions
- Prepare the Crayfish: Set aside 4 crayfish tails for decoration.
- Make the Cocktail Sauce: In a bowl, mix together the crème fraîche, mayonnaise, sun-dried tomato paste, horseradish sauce, Worcestershire sauce, Tabasco, lemon juice, tomato ketchup, and dill. Season with salt and freshly ground pepper.
- Prepare the Crayfish and Avocado: Pat the crayfish tails dry using kitchen paper, then add them to the cocktail sauce. Dice three-quarters of the avocado and thinly slice the remaining quarter. Add the diced avocado to the crayfish and sauce mixture and mix well.
- Assemble the Cocktail: Divide the shredded lettuce between 4 glasses. Spoon the crayfish and avocado mixture on top.
- Garnish: Arrange the reserved crayfish tails on top of each cocktail, along with a few slices of avocado, a slice of lemon, and a sprig of dill for garnish.
Notes
- Pat the Crayfish Dry: Make sure to dry the crayfish tails with kitchen paper before adding them to the sauce. This prevents excess water and helps the sauce stick better, giving you a more flavorful dish.
- Use Ripe Avocado: For the best taste and texture, use a ripe avocado. It should feel slightly soft when gently pressed but not mushy. This will give your cocktail a creamy and smooth texture.
- Chill Before Serving: For an extra refreshing taste, chill the crayfish mixture in the fridge for about 30 minutes before serving. This enhances the flavors and makes the dish even more refreshing.
- Adjust the Heat: If you prefer a milder sauce, reduce the amount of horseradish or Tabasco. You can always add more to taste if you like it spicier.
- Garnish Creatively: Don’t skip the garnishes! Adding slices of lemon, extra avocado, and a sprig of dill on top gives your cocktail a beautiful look and extra flavor.
Mary Berry Crayfish and Avocado Cocktail