A Prawn Cocktail with a Difference

Here's a simple little lunch or appetiser.  Just halve a ripe avocado and sprinkle with lemon juice and season with salt and pepper

Make a cocktail sauce by mixing tomato sauce (ketchup) with mayo, a drop of hot sauce, pepper and a little lemon juice.

Put thawed cooked prawn cutlets into the avocado and then spoon on the sauce.

Garnish with a little dill and then enjoy!

Need Some Inspiration? Try Fish & Seafood!

Anna Sultana's Easy Fish Cakes, Maltese Style

Food on Friday: April Edition was another little gem.  Here are some fishy delights to inspire you today. 

The pic at the top was brought over by  Margaret from I'm Turning 60 – Anna Sultana's Easy Fish Cakes, Maltese Style

Thanks to Tina of Squirrel Head Manor for her Sea Scallops in Tangerine Sauce

Gerlinde from Cooking Weekends brought us some fabulous Trout with Lemon Caper Sauce

Finally, Judith from the Midnight Baker brought Royal Fish Cakes – you'll have to check it out to see what makes them Royal!

For other fish and seafood dishes head over to this Pinboard

Food on Friday: Easter Foods and Fish & Seafood

It's the second Friday of the month so here is Food on Friday. 

As you can see, there are 2 new themes –   Easter Foods and Fish & Seafood.  I hope you'll find some great stuff in your archives to share.

Feel free to add a number of things under each category and come back later in the month to add more if you would like to.   

To add your dishes, just put the name of the dish together with your blog name/name into the first Mr Linky box you will find below.  Then paste the url for your post about it into the second box. Mr Linky now makes you tick a compliance box which I always forget first time!

I'll be pinning your creations to the relevant Pinboards –  Easter Foods and Fish & Seafood

Have a lovely Easter!

Crab Cakes

Here are my Crab Cakes.  Apologies to all the master crab cake makers out there.

This is only the second time I have cooked crab so it was all a bit experimental.  The first dish I did was Gingered Crab Rarebit 

Ingredients:

Crab

Dill

Mayonnaise – 1 tablespoon

Capers - chopped

Lemon juice – just a squeeze

Egg – 1 lightly beaten

Breadcrumbs - handful

Crème Fraiche – 1 tablespoon

Fish sauce – just a splash

Salt (not much) & pepper

Method:

Reserve a little of the dill for garnish and then mix up all the ingredients in a bowl with a wooden spoon.  Try to incorporate all the ingredients without over mixing.

Cover the bowl with cling film and leave it in the fridge for at least an hour. 

To form your cakes use dampened hands.  I could tell there was a risk of them falling apart so I put each crab cake into cling film and twirled the ends so each was a tight little package.  Then back into the fridge again.

When you're ready to cook, I just fried them in a mix of oil and butter.  Not all of the cakes held together but the flavour was good.  Don't forget to garnish with your dill – such a pretty herb.

Need Some Inspiration? Try Fish & Seafood!

10-minute Honey Garlic Shrimp

Foodon Friday: March has some great seafood dishes.  Here are a couple which I'd like to share with you today. 

The pic at the top was brought over by Judith of The Midnight Baker – 10-minute Honey Garlic Shrimp – I've fallen in love with that plate as well!

The Iowa Housewife brought us Shrimp Alfredo – scrumptious!

And MJ of MJ's Kitchen popped by with her Green Chile Crab Cakes with Horseradish Sauce

For other fish and seafood dishes head over to this Pinboard