Mini Seafood Cocktails

Great for parties

This is a budget version of prawn cocktail, using crab sticks as an alternative to prawns. The sauce can be made up to 2 days ahead. Cover and chill until needed.


By Caroline Marson
Cookery advisor All recipes by Caroline Marson

Ingredients show imperial units

Prep time: 20 min
Makes approx 20

  • 250g seafood sticks or 250g packed large peeled prawns, roughly chopped
  • 1 tablespoon tomato ketchup

    Tomato Ketchup

    Great bbq sauces and bacon butties!

    Could also try our Kid’s Tomato Ketchup

  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon horseradish sauce (optional)
  • 3 baby little gem lettuces
  • 1 tablespoon chopped chives
  • 3 tablespoon Mayonnaise

    Mayonnaise

    Good for sandwiches and dressings

    Unopened commercial mayonnaise can be stored on the shelf up to the use by date. Once opened, it must be refrigerated but will still last up to a year or six months from the date on the jar.

Instructions

  1. Whisk together the mayonnaise, sauces and horseradish sauce (if using) in a small bowl. Add the chopped seafood sticks.
  2. Trim the ends from the lettuces; separate the leaves and arrange on a serving plate (use only the smaller leaves from the heart of the lettuce), keep the remaining leaves in a bag in the fridge to eat in a salad.
  3. Top each small leaf with a teaspoon of seafood mixture. Sprinkle with the chives arrange on a serving plate and serve immediately.
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