James Martin’s luxurious prawn and crab cocktail
- 75g prawns, cooked and shelled
- 500g crab meat
- 3 egg yolks
- 1tbsp dijon mustard
- 500ml rapeseed oil
- 50ml brandy
- 1tbsp Worcester sauce
- 4tbsp tomato ketchup
- 4 little gem lettuces, shredded
Slowly blitz the egg yolks and mustard in a processor. Keep the processor running and add the oil, pouring it in a thin but steady stream.
Tip the mix into a bowl, then whisk in the brandy, Worcestershire sauce and ketchup. Reserve half to use in turkey sandwiches.
Fold the crab and prawns into the rest of the mixture, reserving some to garnish. Serve, layering the seafood and lettuce.