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Melbourne Cup Crab & Pineapple Appetizer and MC Cocktail

The MC Cocktail
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Ingredients

Scale

For the Appetizer

  • 6 pineapple rings
  • 400grams (14oz) crab meat (preferably fresh)
  • 1 bunch watercress
  • Mint and Chopped Chives to serve (optional)

For The Tomato Horseradish Dressing

  • 1 tsp prepared horseradish
  • 1/2 cup tomato juice
  • 1 tsp lemon juice
  • 1/2 tsp worchestershire sauce
  • salt & pepper to taste

For the MC Cocktail

  • 30ml (1 oz) Midori
  • 15 ml (1/2 oz) green chartreuse
  • 15 ml (1/2 oz) lemon juice
  • Pineapple juice
  • Ginger Beer
  • Ice

Instructions

For the Tomato – Horseradish dressing (can be made in advance)

  1. Mix all the ingredients together and chill

For the Melbourne Cup Crab and Pineapple Appetizer

  1. Arrange the watercress on a large plate or six small plates.
  2. Place the pineapple on top of the watercress.
  3. Mix 1-2 tsp of the dressing through the crab -just enough to help it stick together. Pile the crab onto the pineapple rings
  4. Spoon a little bit of the sauce over the crab (a little goes a long way, so go easy) or serve the dressing on the side. Sprinkle with the chives and mint.

For the MC Cocktail

  1. Fill a long glass with ice. Add the Midori, Green Chartreuse and Lemon Juice. Add pineapple juice to about 2 cm below the rim of the glass.
  2. Top with ginger beer.

Find it online: https://www.retrofoodformoderntimes.com/2014/11/03/giddy-melbourne-cup/