Ingredients
| 250 gm |
cooked crab meat |
| 250 gm |
cooked prawns |
| 250 gm |
celery |
| 150 ml |
low fat mayonnaise |
| 6 |
spring onions |
| 3 |
FAIRTRADE lemons |
| 4 |
hens eggs |
| |
crisp lettuce leaves |
| FAIRTRADE |
Sources
FAIRTRADE Fresh fruit and veg
Lemons
Wine
|
|
Method
Preparation
Juice one lemon and slice the other two lemons into quarters.
Wash and slice thinly the celery.
Top and tail the onions, discard any dry outer layers, and then slice very small.
Mix together the crab meat, prawns, mayonnaise, chopped celery, chopped onions and lemon juice.
Chill for (minimum) 1 hour in the refridgerator before assembling the dish.
Cooking
Hard boil the hens eggs (10 to 12 minutes) and plunge into cold water.
De-shell the eggs and cut carefully into quarters.
Assembly
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.
To serve
A bottle of chilled FAIRTRADE Chenin Blanc goes well.
Variation
None needed.
|
