Phil Vickery’s Cromer crab Cocktail
All week we're cooking live from seaside destinations across the country and today Phil has made his way to Norfolk where he's making his Cromer Crab Cocktail served with a creamy mustard potato salad.
Fresh Crab & Beetroot Cocktail
Serves 4
Ingredients
450g fresh white crab meat
Approx. 200g mayonnaise
1-2 tbsp creamed horseradish
1 small shallot, very finely chopped
½ tsp caster sugar
Drop or two of Tabasco
4 tsp tomato ketchup
Dash of Worcestershire sauce
2 tbsp chopped fresh parsley
2 medium yellow beetroots, cooked and cut into ½ cm cubes
Salt and ground black pepper
To serve:
Iceberg lettuce
Smoked paprika
Lime wedges
Method
1. Place the crab meat into a bowl and add three-quarters of the mayonnaise, horseradish, chopped shallot, caster sugar, Tabasco, tomato ketchup, Worcestershire sauce and parsley then gently stir together.
2. Next add the beetroot, salt and pepper, and again mix well.
3. Taste and adjust if needed, also you may want to add a touch more mayo.
4. Line a small cereal bowl with nice unbroken lettuce leaves so you create a bowl effect, then finely slice the rest of the lettuce and place in the bottom of the bowl.
5. Top with the crab cocktail mix and serve with a dusting of smoked paprika and lime wedges.
Phil Vickery’s Warm Potato Salad
Serves: 4 - 6
Ingredients
500g baby new potatoes, cooked
4 rashers streaky bacon, cut into thin strips
4 tbsp olive oil
4 spring onions, sliced
1 tbsp English mustard
2 tbsp cider vinegar
Salt and freshly milled black pepper
Method
1. New potatoes can be cooked in their skins, or with the skin scraped off. I have found that the best way of cooking and cooling them is as follows - cook the potatoes, drain well and then place back into the cooking pan. Cover with cling film and leave to cool completely - it really improves the quality and flavour in the end salad.
2. Heat a non-stick frying pan on the hob, then add the bacon and olive oil. Cook on a low heat for 10-15 minutes so the bacon crispens.
3. Once the bacon is cooked and crispy, remove from the pan, then add the onion and cook for 1 minute in the bacon and oil fat.
4. Add the vinegar, mustard and a little salt and pepper then swirl together.
5. Halve the potatoes, place in a bowl and tip over the hot dressing, sprinkle over the bacon and serve warm.