Crab Cocktail with Scampi and Lemon Mayonnaise

This Crab Cocktail with Scampi and Lemon Mayonnaise is a cracking combination of pub classics which James created on James Martin's Saturday Morning for Sat Bains. Try this recipe, you won't be disappointed!

Ingredients

300g white crab meat
3 egg yolks
1 tbs Dijon mustard
1 tsp white wine vinegar
200ml vegetable oil
Salt and pepper
1 lemon – juice and zest
50g brown crab meat
1tsp Brandy
A few drops of Tabasco
Cayenne pepper
2 Tbsp ketchup

To serve:

Lettuce and buttered brown bread

Scampi:

300g raw langoustines de-veined
250g Self Raising Flour
250ml fizzy water
1 tsp salt

Method

Print Recipe

To make the mayonnaise, whisk together the egg yolks, mustard and vinegar. Slowly add the oil in a drizzle whisking continuously, until thick. Add the lemon juice, brown crab meat and zest whisk again.

Gently mix in the white crab meat.

Pile the lettuce into dishes top with crab mix serve with brown bread.

Scampi

Heat the vegetable oil to 180c.

Mix all the ingredients together for the batter, add langoustine and coat completely.

Fry in batches until golden drain onto kitchen paper, season with salt.

To serve, pile the scampi into a basket or create a sandwich using brown bread and butter!