Fish tales
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Crab & orange cocktail

Recipe (starter)

Succulent sweet crab meat, coated with a creamy sauce, served with aniseed fennel, juicy orange parts and crunchy radish and lettuce. This crab & orange cocktail is an absolute showstopper – Enjoy!

 

  • 1

    Slice off both ends of the orange. Lay the fruit down on one of its cut surfaces and work your knife around with a gentle sawing motion, following the contour of the orange and removing just enough skin to expose the flesh underneath. Slice out the orange segments by holding the orange in one hand, and your knife in the other. Put the wedges in a bowl and set aside.

  • 2

    Squeeze out the juice of the left over orange in another bowl and add 1,5 tablespoons of mayonnaise and mix well. Add the juice of half a lime and season the cocktail dressing with salt, pepper and 1/2 teaspoon of cayenne pepper.

  • 3

    Add the crab meat to the dressing and mix well. This is the base of your crab cocktail.

  • 4

    Add the fennel slices and the radish to the cocktail.

  • 5

    Add the orange segments in the bowl.

  • 6

    Garnish the crab & orange cocktail with fennel fronds and some extra cayenne pepper. Enjoy!

Ingredients

  • - 1 fresh orange

  • - 1,5 tbsp. mayonnaise

  • - juice of 1/2 lime

  • - 1 tin of canned crab (±180 g), drained

  • - 1 little gem lettuce

  • - 1/2 fennel, cut in thin slices

  • - 2 radishes, cut in thin half moons

  • - juice of 1/2 lime

  • - zest of 1 lime

  • - 3/4 tsp cayenne pepper

  • - salt and black pepper

  • 25
  • 2 persons