Ingreadient :

• 700g cooked tiger prawns, peeled leaving 4 whole for garnish
• 300g picked fresh white crab meat
• 3 egg yolks
  1 tsp Dijon mustard
  300ml vegetable oil
• 1 tsp Worcestershire sauce
• 4 dashes of Tabasco sauce
• 25ml brandy
• 75ml tomato ketchup
• Sea salt and freshly ground black pepper
• 2 lemons
• 2 little gem lettuce, sliced
• 1 punnet mustard cress
• ½ tsp cayenne pepper

Direction :

1. Place the egg yolks and mustard into a food processor and blend until pale and creamy. With the motor running, pour in oil, in a steady stream, until the mayonnaise is thick. Then add the Worcestershire sauce, Tabasco, brandy and tomato ketchup. Check the seasoning, add a squeeze of lemon juice, adjust seasoning to taste and mix well. Cut the remaining lemon into 4 wedges.
2. Place the sliced salad leaves into the serving glasses, add the white crab meat, a little lemon juice and combine the peeled prawns with a few tablespoons of the dressing and season to taste. Add these on top of the crab meat, top with the remaining sauce a pinch of cayenne pepper.
3. To make the melba toast, put the bread onto a baking tray, toast under a hot grill on both sides. Remove the crusts and slice through the bread horizontally. Rub the underside on the board to remove any excess crumbs, and cut each piece into two triangles. Then, put back the pieces onto the tray, untoasted side up, and toast until golden.
4. Serve alongside the cocktail with the lemon wedge and the prawn hung over the glass edge and topped with the mustard cress.