Crabmeat and Shrimps in Mayonnaise Sauce

Serves 4
250gm cooked crab meat
250gm cooked prawns
250gm celery
150ml low fat mayonnaise
6 scallions
3 lemons
4 eggs
Iceberg lettuce leaves

Juice one lemon and slice the other two lemons into quarters.
Wash and chop the celery.
Top and tail the onions, discard any dry outer layers, and then chop very small.
Mix together the crab meat, prawns, mayonnaise, chopped celery, chopped onions and lemon juice.
Chill for (minimum) 1 hour in the refrigerator before assembling the dish.
Hard boil the eggs (10 to 12 minutes) and plunge into cold water.
De-shell the eggs and cut carefully into quarters.
On individual plates place a layer of lettuce.
Make a ring of egg quarters and fill the inside space with fish-mayonnaise mixture.
Arrange the lemon quarters decoratively.

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