Crayfish Cocktail

cook 10 mins
  • 5 tablespoons mayonnaise
  • 2 tablespoons tomato ketchup
  • Tabasco sauce, to taste
  • lemon juice, to taste
  • 300 g (10 oz) cooked peeled crayfish tails
  • 2 Little Gem lettuces, leaves separated
  • 2 small ripe avocado, stoned, peeled and sliced
  • salt and pepper
  • paprika, to garnish
  • Mix together the mayonnaise and ketchup, add Tabasco and lemon juice to taste and season. Stir through the crayfish.
  • Pile the lettuce leaves into serving bowls and top with the avocado. Spoon over the crayfish mixture. Sprinkle with some paprika to garnish.
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