This delicious seafood plate with Dublin Bay prawns, crab, and organic smoked salmon makes a great Christmas starter or festive lunch. The quantities in this recipe, courtesy of Bord Bia, are perfect for lunch, just cut down the amount of seafood if you are serving it as a starter.
Serves four; preparation time 20 minutes.
Ingredients
For the seafood plate
100g cooked crab meat
200g Dublin Bay prawns, cooked and peeled
400g organic smoked salmon
200g low fat mayonnaise
30g basil leaves
1 garlic clove, peeled and chopped
Juice of 1 lemon
1 tablesp dill, finely chopped
Salt and freshly ground black pepper
To Serve
Watercress/mixed leaves tossed in a little French dressing
Crusty bread
Method
For the crab: Check through the crab meat and discard any piece of shell. Squeeze out any liquid. Mix the crab meat with 1 tablespoon of the mayonnaise, half tablespoon lemon juice, and the dill leaves. Season with a little salt and black pepper. Taste and adjust the seasoning as necessary.
For the basil mayonnaise: Add the rest of the mayonnaise, the garlic, lemon juice, and the basil leaves to a mini food processor. Whiz for one or two minutes until the basil is finely chopped and mayonnaise turns a lovely green colour. Season with a little salt and black pepper. Taste.
To serve: Divide the watercress or mixed leaves between four serving plates. Place a spoonful of the crab mixture in the middle and surround it with the prawns and smoked salmon. Drizzle over the basil mayonnaise. Serve any remaining mayonnaise on the side.
