Crayfish cocktail with Vodka Marie Rose

Give the classic prawn cocktail a substantial upgrade by pairing Kennet crayfish tails with extra special vodka Marie rose and creamy avocado in this delightful dinner party starter

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  • 1 pack Kennet crayfish in brine
  • 1 tsp creamed horseradish sauce
  • 200ml free range mayo
  • 2 tbsp tomato ketchup
  • spice mix: 1 tsp of each, salt, pepper, cayenne, paprika 
  • dash Tabasco
  • dash Worcestershire sauce
  • 30ml shot of vodka
  • squeeze 1/2 a lemon
  • 2 romaine lettuce leaves
  • 1 avocado
  • watercress, dill and Kennet Crayfish roe, to serve 

Method – (Sauce best made the day before!)

First, make the Marie Rose by mixing together the mayo, ketchup, horseradish, spice mix and lemon juice. Add the vodka, tabasco and worcestershire and mix in. Finally add the crayfish tails and claws. Keep the sauce covered and chilled until needed.

Take two glass serving dishes and put enough romaine lettuce leaf in each to cover round the edges. You can also choose to shred the lettuce and lay in dish as a base. Stone, peel and thinly slice the avocado, and place into dish however you so wish. 


Add the Marie rose and crayfish to the dishes, and top with dill, watercress and crayfish roe. Don’t fret if you don’t have any as only the winter fish will possess these precious fishy bursts.