Crab Cocktail with Pickled Cucumber
This classic can also be served in individual cocktail glasses or even in a brioche bun to rival the ever-popular lobster roll.
SERVES
4
PEOPLE
PREP TIME
60
MINUTES
Ingredients
For the cucumber
1 cucumber
150ml apple cider vinegar
150g caster sugar
75ml water
1 tsp sea salt
For the crab
50g picked white crab meat
1.5 tbsp mayonnaise
1 tbsp crème fraiche
1 tbsp ketchup
1 tsp Dijon mustard
1 tsp hot sauce
Juice of one lemon, zest of half
4 baby gem lettuces
2 tbsp olive oil
2 sprigs of dill
¼ tsp smoked paprika
Method
Finely slice the cucumber into discs. I like to use a mandolin, so the cucumber slices are wafer thin.
Place in a small bowl, add the sea salt and toss well. Stand for 20 minutes to draw the water out of the cucumber.
Place the vinegar and caster sugar in a small pot and warm to dissolve the sugar. Add the water to the pickle solution and allow to cool.
Rinse the cucumber slices to remove the salt and drain in a colander. Transfer to a bowl or a jar and pour over the pickle solution. Allow to marinate for 30 minutes before serving.
Store in the refrigerator. This pickle will keep for five days.
To make the crab cocktail, place the picked crab meat in a medium mixing bowl.
Add the mayonnaise, crème fraiche, hot sauce, mustard, ketchup, lemon zest and half the juice of one lemon and mix well.
Season with sea salt and freshly cracked black pepper. Taste and adjust to your liking.
To serve, quarter each baby gem lettuce. Arrange on a large serving platter or dish and drizzle with the olive oil and the remaining juice of half a lemon. Dollop the dressed crab among the wedges of lettuce, add the pickled cucumber discs and a retro pinch of smoked paprika on top of the crab.
Finish with a final grating of lemon zest over the top and garnish with some fresh sprigs of dill.
