A Seasonal Soirée: Mini crab cocktails with mango & pomegranate

13-12-2012
A Seasonal Soirée: Mini crab cocktails with mango & pomegranate

Continuining our theme of party entertaining with a difference (yesterday we showed you how to make some delish blue cheese and pecan truffles with figs), here's a recipe for mini crab cocktails with mango and pomegranate. Pretty little things, and irresistable. Serve on a platter with a small stack of tiny teaspoons and some cutely-patterned napkins. This will make eight.

You'll need:

  • 150g (5 oz) fresh white crab meat
  • ½ head little gem lettuce, very finely shredded
  • A finger length piece of cucumber, very finely diced
  • ½ ripe mango, very finely diced
  • 1 red chilli, deseeded and very finely chopped
  • A small handful of pomegranate seeds & dill sprigs, to garnish

COCKTAIL SAUCE

  • 75g (3 oz) mayonnaise
  • 1 tbsp tomato ketchup
  • 1 tsp brandy
  • A few splashes of Tabasco
  • Salt and freshly ground black pepper

Method:

Simply mix all of the ingredients together, seasoning to taste.

Then, once all your ingredients are prepared, simply layer them up with the sauce in small sherry or shot glasses.

I like to arrange them in different coloured layers and I finish with some sauce, then a sprinkling of crab meat, followed by a few pomegrante seeds and a dill sprig to garnish.

Cover and refrigerate until ready to serve.

Food and styling: Sharon Hearne-Smith, www.blueberrypie.ie
Photography: Elisha Clarke, www.elishaclarke.com

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