Whitby Crab and Crayfish Cocktail

StarterServes 4

For the Cocktail:

# Remove any bits of shell from the crab meat, mix together with the crayfish. # Peel the carrots and grate thinly, peel and slice the onion and thinly slice the cabbage. Mix all of these together with the mayonnaise and season. # Chop the avocado into small pieces and mix with the olive oil and the juice of half a lemon.

For the Laceys Cheese Crisp:

# Sprinkle the Laceys cheese into 4 triangle shapes on a baking tray lined with greaseproof paper. # Bake in the oven at 160° for 8 minutes until golden and crispy. Leave to cool

To serve:

# Find a suitable glass or dish to serve in. A martini glass is ideal. # Place the coleslaw mix in the bottom of the glass with the crab and crayfish on top. # Finish with a spoonful of avocado then garnish with the Laceys cheese crisp.


* 2 shells crab meat
* 100g cooked crayfish in brine
* 2 large carrots
* 1 onion
* 1/2 a small white cabbage
* 150g mayonnaise
* Salt and pepper
* 2 avocados
* 1 lemon
* 25ml olive oil

* 200g grated Laceys cheese