Prawn & crab cocktail lettuce cups

Serve seafood on a sharing platter and let everyone build their own little prawn cocktail bites for a perfect dinner party starter or canapé

4 tbsp mayonnaise
3 tbsp tomato ketchup
2 tsp Worcestershire sauce
juice and zest 1 lemon
pinch of cayenne
4 tomatoes, deseeded and finely diced
1 small red onion, finely diced
1½ tbsp Tabasco
3 Little Gem lettuces, leaves separated
300g cooked and peeled prawns (we used a mixture of king prawns and small North Atlantic prawns)
200g white crabmeat
½ bunch chives, snipped
lemon wedges, to serve (optional)

Mix together all the ingredients for the Marie Rose sauce and set aside in the fridge. Do the same with the tomato salsa ingredients. These can be chilled for up to 24 hrs.
Arrange the lettuce leaves, prawns, crab and chives in separate bowls. Put everything on the table with a pile of lemon wedges.
At the table, add some prawns and crab to the lettuce leaves, spoon over some tomato salsa and Marie Rose sauce, and scatter over a few chives. Squeeze over a little lemon juice, if you like.