Prawn and Crab Cocktail with Melba Toast - James Martin Chef

Ingredients

• 700g cooked tiger prawns, peeled leaving 4 whole for garnish
• 300g picked fresh white crab meat
• 3 egg yolks 1 tsp Dijon mustard 300ml vegetable oil
• 1 tsp Worcestershire sauce
• 4 dashes of Tabasco sauce
• 25ml brandy
• 75ml tomato ketchup
• Sea salt and freshly ground black pepper
• 2 lemons
• 2 little gem lettuce, sliced
• 1 punnet mustard cress
• ½ tsp cayenne pepper
• Serve alongside the cocktail with the lemon wedge and the prawn hung over the glass edge and topped with the mustard cress.