Ingredients

Brown crap cocktail sauce;

150g brown crab meat

75g ketchup

75g mayo

Pinch cayenne pepper

Pinch fresh chopped dill

1/2 lemon (zest and juice)

Dash Tabasco (to taste)

Dash Worcestershire sauce (to taste)

White crab meat

225g fresh picked white crab meat

1 Granny Smith apple (peeled and finely diced)

1 TBL mayo

Pinch fresh chopped dill

Cocktails;

1 head little gem lettuce (shredded)

1 Granny Smith apple (sliced, core removed)

300g smoked salmon

300g raw peeled prawns

12 raw king tiger prawns - split down the back (ask your fishmonger)

1 lemon, cut into wedges - seeds removed

Olive oil

Salt

Instructions

Light Becoa grill, wait for charcoals to be ready

Season prawns and king prawns lightly with olive and salt

Prepare brown crab cocktail sauce by combining ingredients in a blender

Prepare white crab mix by combining and mixing well

Grill king prawns shell side down until flesh is white through to the top

Split the peeled prawns onto 6 skewers and grill 3 minutes on each side

Meanwhile, in 6 cocktail glasses, split the shredded gem evenly

Spoon over the white crab mix

Top the crab mix with smoked salmon

Garnish the glass with king prawns, apple slices, lemon wedge and dill sprigs

Spoon cocktail sauce over prawns and cocktails