Crayfish Cocktail with Apple and Pineapple
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 150 g mayonnaise
- 60 g tomato ketchup
- 2 tablespoon cognac
- 3 dashes Tabasco
- 1 teaspoon sugar, white
- 0.5 ½ lemon (s), add the juice
- 1 tablespoon dill, fresh, finely chopped
- Salt, from the mill
- Pepper, freshly ground
- 1 apple, peeled, cored and cut into fine sticks
- 0.25 ¼ pineapple, peeled, pitted and cut into fine sticks
- 1 small onion (s), red, cut into very fine cubes
- 300 g crab meat (crayfish), cooked and peeled
- some dill, for garnish
Print Recipe
Pin Recipe Instructions
- First mix the mayonnaise well with the ketchup, cognac, Tabasco, sugar, lemon juice and dill, then season with salt and pepper.
- Soak up the excess juice of the fruit with a paper towel. Add the fruit sticks and onion cubes to the cocktail sauce. Finally add the cooked and peeled crayfish. Garnish with a little dill and serve with the avocado mousse.
- You can find the recipe for the avocado mousse in my profile. Alternatively, the cocktail can of course also be served classically in half an avocado or completely without. Easy to prepare.
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