Mary Berry Crayfish and Avocado Cocktail

This dish takes me straight back to the kind of posh-but-charming dinner parties my mum used to host in the ‘90s. Glass ramekins, pink cocktail sauce, a sprig of dill—you know the vibe.

But this version? It’s a glow-up. I tested it one hot July weekend when we had friends over for a low-fuss lunch, and it totally saved me. I made it ahead, chilled it in the fridge, and it came out looking like I’d spent way more time on it than I had. The only hiccup? I once didn’t dry the crayfish properly—big mistake. Watery sauce, sad lettuce.

Let me show you how to avoid that and get it properly punchy and fresh.

WHY THIS ONE WORKS SO WELL

Mary’s twist is the cocktail sauce—it’s not just mayo and ketchup. She adds horseradish, sun-dried tomato paste, dill, and crème fraîche, which gives it this spicy-creamy lift that cuts beautifully through the rich avocado.

Also, the balance is smart. You’re not drowning in sauce—it lightly coats the crayfish without feeling claggy. And using Little Gem lettuce? Brilliant. Crunchy, fresh, and never wilts under pressure.

INGREDIENTS + WHY THEY MATTER

• Crayfish Tails (225g) – Sweet, tender, and already cooked. Just dry them well or you’ll end up with soggy sauce.
• Avocado (1 large) – Creamy and cool. I use three-quarters diced, the rest sliced for garnish.
• Little Gem Lettuce (2 heads) – Crisp and sturdy. Better than iceberg, less floppy than mixed leaves.
• Crème Fraîche (3 tbsp) – Lightens the cocktail sauce. I once swapped it for yogurt—too tangy.
• Horseradish Sauce (1 tbsp) – Adds heat. I recommend hot, not creamed.
• Sun-Dried Tomato Paste (1 tbsp) – Gives a rich, savoury depth that standard tomato ketchup can’t touch.
• Worcestershire + Tabasco – A few drops make a huge difference. Adjust heat to taste.
• Fresh Dill (2 tbsp + sprigs) – Bright, herby, and completely worth chopping fresh.

MAKING IT YOURS (WITHOUT RUINING IT)

• No crayfish? Prawns work well. Just make sure they’re peeled and dry.
• Dairy-free? Use all mayo instead of crème fraîche. Slightly heavier, but still works.
• More heat? Add an extra dash of Tabasco or a pinch of cayenne.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

WHAT WENT WRONG	WHY IT HAPPENS	HOW TO FIX IT
Sauce turned watery	Didn’t pat crayfish dry	Always blot with kitchen paper
Avocado went brown	Cut too early	Slice just before serving
Bland flavour	Skipped lemon + seasoning	Taste and tweak before serving
Lettuce went limp	Used wet leaves	Dry thoroughly after shredding

HOW TO MAKE MARY BERRY’S CRAYFISH AND AVOCADO COCKTAIL

1. Reserve 4 crayfish tails for garnish. Pat the rest dry with kitchen paper.
2. Make the sauce: Mix crème fraîche, mayo, tomato paste, horseradish, ketchup, Worcestershire, Tabasco, lemon juice, and chopped dill. Season well.
3. Prep the avocado: Dice ¾ of the avocado, thinly slice the rest for garnish.
4. Combine: Stir crayfish and diced avocado into the sauce until evenly coated.
5. Assemble: Divide shredded lettuce between 4 serving glasses. Top with crayfish mix.
6. Garnish: Add reserved crayfish tail, avocado slice, lemon wedge, and dill sprig to each.
7. Chill (optional): Cover and chill for 30 mins before serving for extra freshness.

TIPS FROM MY KITCHEN

• I always dry the crayfish and lettuce—wet ingredients ruin the texture.
• A squeeze of lemon right before serving makes the flavours pop.
• If prepping ahead, keep avocado slices wrapped in cling film with lemon juice to stop browning.
• I serve this in coupe glasses for a little retro drama.

STORAGE + SERVING

• Fridge: Keeps 1–2 days in an airtight container.
• Do Not Freeze: The sauce and avocado won’t survive it.
• To Refresh: Add a squeeze of lemon and extra dill if serving later.
• Best With: Toasted sourdough, chilled white wine, and sunshine.

FREQUENTLY ASKED QUESTIONS

Q: Can I use ground ginger instead of fresh?
A: I’ve tried it—it’s not awful, but it’s not the same. Use ¼ tsp max. Dull heat instead of zing.

Q: My veg didn’t brown in the oven—what went wrong?
A: You probably overcrowded the tray. Use two trays and space it out.

Q: Can I make this a day ahead?
A: Yes—but keep components separate. Assemble just before serving.

Q: Can I add cream or milk?
A: Not needed here. The crème fraîche does all the creamy work.

Try More Recipes:

• Mary Berry Eggy Bread Avocado and Ham Sandwich
• Mary Berry Avocado, Beetroot and Prawn Stack
• Mary Berry Smoked Salmon and Avocado