Crayfish Cocktail Recipe

Inspired by Blacklock Soho

Time30m

Serves4

with Soldiers for mopping

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

For the Crayfish Cocktail

1 1/8 lb (500 g) Cooked crayfish tails

3 1/2 oz (100 g) Lettuce leaves

7/8 cup (200 ml) Mayonnaise

3 3/8 tbsp (50 ml) Ketchup

2 tbs ReaLemon lemon juice

1 tsp Original Worcestershire Sauce

1 tsp Celtic sea salt

to taste black pepper

1 tsp Watkins paprika

2 tbs Chopped fresh parsley

For the Soldiers

4 slices Bread (white or wholemeal)

1 3/4 oz (50 g) Butter

Method

For the Crayfish Cocktail

Prepare the Crayfish

In a mixing bowl, combine the cooked crayfish tails, mayonnaise, ketchup, lemon juice, Worcestershire sauce, salt, black pepper, and paprika. Stir gently until all the ingredients are well combined.

Prepare the Lettuce

Wash the lettuce leaves thoroughly and pat them dry with a clean towel. Tear them into smaller pieces and arrange them on the serving plates.

Assemble the Cocktail

Spoon the crayfish mixture over the prepared lettuce leaves. Sprinkle chopped fresh parsley on top for garnish.

For the Soldiers

Prepare the Bread

Toast the slices of bread until golden brown. Spread butter on one side of each slice while they are still warm.

Cut the Soldiers

Cut each slice of buttered bread into strips about 1 inch wide to create soldiers for dipping into the crayfish cocktail.