Crayfish Cocktail with Melba Toast

A spruced-up seafood classic featuring steamed crayfish in a homemade cocktail sauce served with crispy double-grilled melba toast.

Seafood Appetiser Christmas Classic

Estimated Nutrition

Calories

931.1

kcal / serving

3724.4 kcal total

Carbs

31.2g

per serving

124.8 g total

Fat

77.1g

per serving

308.2 g total

Protein

28.2g

per serving

112.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tsp

tsp

tbsp

tbsp

dash

to taste

Dairy

piece

Egg Yolk

free-range

Fruits

0.5

piece

Lemon

juice only

GrainsCereals

piece

White Bread

slices, crusts removed

Liquids

tbsp

Brandy

NutsSeeds

0.5

tsp

Cayenne Pepper

for dusting

OilsFats

300

Rapeseed Oil

Seafood

piece

Crayfish

raw

Vegetables

piece

Little Gem Lettuce

leaves separated

Method

Cut the toast into diagonal quarters.

Layer lettuce in glasses, top with the crayfish mixture, dust with cayenne, and garnish with whole crayfish.

Grill both sides of the bread, slice horizontally to reveal the soft center, and grill the inner sides until golden.

Season with salt and pepper and fold in the crayfish tails.

Stir in ketchup, Worcestershire sauce, Tabasco, brandy, and lemon juice into the mayonnaise.

Slowly stream in the oil with the motor running until the mixture thickens into mayonnaise.

Whisk egg yolks, vinegar, and mustard in a food processor until creamy.

Steam the crayfish for 4 to 5 minutes until pink, then peel once cooled while reserving four whole for garnish.