Crayfish cocktail

James Martin's sophisticated twist on prawn cocktail using sweet tender crayfish and fresh mayonnaise makes a delightful starter
By James Martin
Crayfish cocktail
  • Rating:
  • Serves: 6
  • Prep Time: 10 minutes
  • Effort: medium


For the fresh mayonnaise

  • 3 egg yolks
  • 1 tsp Dijon mustard
  • 300 ml vegetable oil
  • 4-6 drops tabasco
  • 20 ml white wine vinegar
  • 1 tbsp tomato ketchup

For the salad

  • 4 Little Gem lettuce
  • olive oil
  • 1/2 lemon, juice only
  • 24 crayfish tails
  • buttered brown bread, to serve

Tips and Suggestions

you can make mayonnaise in a food processor quite easily, but the above method has more genuine results.


1. For the mayonnaise: mix together the egg yolks and mustard until thoroughly combined. Whisk in the vegetable oil drop by drop to start with, then in a slow continuous flow, until it starts to thicken. Stir in the Tabasco, white wine vinegar and tomato ketchup. Season and set aside.

2. For the salad: remove the leaves from the gem lettuces, transfer to a bowl and dress lightly with olive oil, lemon juice, salt and pepper.

3. Arrange a few leaves of gem lettuce on each plate, top with about six crayfish tails and a dollop of mayonnaise. Serve with buttered brown bread.

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