Crayfish cocktail with apple and pineapple

Ingredients for 5 servings:

• 150 g mayonnaise
• 60 g tomato ketchup
• 2 tbsp cognac
• 3 dashes of Tabasco
• 1 tsp white sugar
• ½ lemon(s), the juice
• 1 tbsp dill, fresh, finely chopped
• n. B. Salt, from the mill
• n. B. Pepper, freshly ground
• 1 apple, peeled, pitted and cut into fine sticks
• ¼ pineapple, peeled, pitted and cut into fine sticks
• 1 small red onion(s), cut into very fine cubes
• 300 g crab meat (crayfish), cooked and peeled
• some dill, for garnishing

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with avocado mousse

First, mix the mayonnaise with ketchup, cognac, Tabasco, sugar, lemon juice, and dill, then season with salt and pepper. Use kitchen paper to absorb any excess juice from the fruit sticks. Add the fruit sticks and diced onion to the cocktail sauce. Finally, add the cooked and peeled crayfish. Garnish with dill and serve with the avocado mousse. You can find the recipe for the avocado mousse in my profile. Alternatively, the cocktail can also be served the classic way, using half an avocado, or even without it. It’s easy to prepare.