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 tablespoon 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 pieces of shell. Squeeze out any liquid. Mix the crab meat with 1 tablespoon of the mayonnaise, half a tablespoon of 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 the 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.
