Prawn & crab cocktail lettuce cups

• mayonnaise↗4 tbsp tbsp
• tomato ketchup↗3 tbsp tbsp
• Worcestershire sauce↗2 tsp tsp
• lemon↗juice and zest 1

  juice and zest 1

• pinch of cayenne
• tomatoes↗4

  deseeded and finely diced

• small red onion↗1

  finely diced

• Tabasco↗1 ½ tbsp tbsp
• Little Gem lettuces↗3

  leaves separated

• cooked and peeled prawns300g g

  (we used a mixture of king prawns and small North Atlantic prawns)

• white crabmeat↗200g g
• bunch chives½

  snipped

• lemon↗

  wedges, to serve (optional)

Step-by-step instructions

1. 1

   Mix together all the ingredients for the Marie Rose sauce and set aside in the fridge. Do the same with the tomato salsa ingredients. These can be chilled for up to 24 hrs.

2. 2

   Arrange the lettuce leaves, prawns, crab and chives in separate bowls. Put everything on the table with a pile of lemon wedges.

3. 3

   At the table, add some prawns and crab to the lettuce leaves, spoon over some tomato salsa and Marie Rose sauce, and scatter over a few chives. Squeeze over a little lemon juice, if you like.