Kamma Kreef Kelkie (Crab & Crayfish Cocktail)
Kamma Kreef Kelkie
Kamma Kreef Kelkie always felt like a little treat — soft seafood folded into a creamy, tangy dressing with just enough spice to make it interesting. Served in small cups or glasses, it looked elegant but tasted wonderfully familiar. Light, cool, and refreshing, it was the kind of starter that disappeared before anyone admitted they wanted more.
Ingredients
- 1 kg crayfish (or prawns/shrimps)
- 1 large avocado
- 125 ml lemon juice
- 1 tbsp chopped parsley
- Finely shredded lettuce, to serve
- *Sauce:**
- 0.5 tbsp white wine vinegar
- 1 tsp Dijon mustard
- 125 ml seafood sauce
- 4.5 tbsp brown vinegar
- 5 tbsp very finely grated cheese
- 4.5 tbsp cream cheese
- 25 ml sandwich spread
- 4.5 tbsp whipped cream
- 5 tsp good brandy
Method
- Steam the crayfish (or prawns) until fully cooked. Allow to cool.
- Cut the avocado into small cubes and toss in lemon juice to stop browning.
- Mix all sauce ingredients in a large bowl until well combined.
- Add the cooked fish and avocado cubes to the sauce and stir gently.
- Add the brandy last and fold in to combine.
- Spoon the mixture into a bed of finely shredded lettuce in small glasses or shells.
- Top each with one avocado cube and a sprinkle of parsley.