A photo to set the scene.
We had a small stockpile of cooked mud crabs in the fridge. Small because both of us had been eating a crab for lunch each and every day! As Budget Daughter said when she was only two years of age and we were eating our way through a bucket of prawns we had caught.
I’m sick of prawns – canI have a sausage sandwich for Lunch?
Substitute Crab for Prawns and this was basically what Marty said to me when returning from our late morning beach walk today.
But while he was answering a work call, I prepared a surprise.
No. Not a sausage sandwich.
I made my fresh Cocktail Sauce and found that avocado squirrelled away at the back of the fridge.
Wala. Crab Cocktails for lunch.
Even better than a sausage sandwich.
The recipe may at one stage have had concise amounts of ingredients. No longer. With a little intuition you will concoct the balance right for you.
The base is thickened cream (still able to be poured). Sweetness and colour is achieved by adding tomato sauce or ketchup. Acidity and thickening by lime/lemon juice. A little bite is added with Worcestershire Sauce, a little hot chilli and a pinch of dry mustard. I never add enough tomato sauce to achieve the red colour of purchased cocktail sauces.
250ml of thickened cream
2 tablespoons of tomato sauce or ketchup
half a tablespoon of freshly squeezed lime or lemon juice
half a tablespoon of worcestershire sauce
chilli to taste
half a teaspoon of dry mustard powder
The mixture will come together and thicken.
Dollop on to halved avocadoes filled with cooked crab meat.
Why Thankyou. The pleasure is mine.
This post is linked to Marcia’s Inside Journeys Foodie Tuesday.
For the purposes of #FriFotos whose theme this week is Food Art. I have altered the photo of the Crab and Avocado Cocktail to create the “Art” component. I have taken some poetic licence as to what comprises Food Art. Feel free to tell me what you think.