Ingredients
-
1
-
8
-
1
-
1/4
-
1
-
1
-
1
-
2
-
-
2
-
-
-
-
-
Directions
Crab Cocktail Salad, Moist crab in a tangy Tabasco-spiked sauce makes this fabulous fishy cocktail a simple but stylish appetizer , Made just as stated but must admit that used fake crab since we do not eat shellfish Served the salad on soft buns with a little iceberg salad Great! Thanks for posting , Moist crab in a tangy Tabasco-spiked sauce makes this fabulous fishy cocktail a simple but stylish appetizer
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Steps
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1
Done
|
Pick Over the Crabmeat and Discard Any Bits of Shell. |
|
2
Done
|
Mix the Mayonnaise With the Ketchup, Tabasco, Mustard, Lemon Juice, and Tarragon. |
|
3
Done
|
Stir in the Crab and Spring Onions. Taste and Play Around With the Balance of Flavourings Until You Get a Perfect Balance (but Hold Back - Too Much Tasting Will Leave Your Guests With Woefully Diminished Portions!). |
|
4
Done
|
This Can Be Mixed Together an Hour or Two Before Serving, but Bring Back to Room Temperature Before Assembling the Finished Cocktail and Serving. |
|
5
Done
|
Remove the Outer Leaves of the Little Gem Lettuces and Shred the Rest Thinly. Place in a Plastic Bag and Leave in the Fridge Until Almost Ready to Serve. |
|
6
Done
|
Take 4-6 Sundae Glasses or Old-Fashioned Champagne Glasses. Divide the Lettuce Between the Glasses and Top With the Crab Cocktail. Serve Straight Away. |
