• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Foodle Club

  • By Category
    • All Recipes
    • Bread and scones
    • Cakes, cookies and desserts
    • Curry Recipes
    • How to …..
    • Main Meals
    • Picnics and Barbeques
    • Sauces, dips and marinades
    • Savoury Treats
    • Sides and salads
    • Collections
  • By Ingredient
    • Beef
    • Cheese
    • Chicken
    • Fish and Seafood
    • Lamb
    • Mushrooms
    • Pasta
    • Pork
    • Recipes using vegetables
  • By Cuisine
    • British
    • South African
    • Asian inspired
    • Italian inspired
    • German inspired
  • The Calculator
  • Free stuff
  • Meet Us
    • Privacy Policy
    • Disclaimer
Home » Savoury Treats » Poor man’s crayfish

Poor man’s crayfish

Author: VJ Published : December 2022 Modified : December 2022 / Be the first to comment!

Recipe Video
  • Pinterest
  • Facebook
  • Yummly
  • Twitter
  • Whatsapp

Poor man’s crayfish (sometimes called poor man’s lobster) is a simple starter, made with a can of tuna mixed with a tangy Marie Rose sauce. I normally prepare it the day before and leave it overnight in the refrigerator so the flavours have time to develop. Serve it on a bed of lettuce for a deliciously light appetiser that will really get the taste buds going.

A dish of poor man's crayfish on a table next to a Christmas cracker.

**As an Amazon affiliate, I earn from qualifying purchases.**

Table Of Contents
  1. Poor man’s crayfish
  2. A truly versatile recipe
  3. What you will need
  4. What to do
  5. Poor man’s crayfish FAQ
  6. Save for later
  7. Other recipes
  8. The recipe
  9. Poor man’s crayfish

Poor man’s crayfish

I was chatting to my daughter the other day about the starter we would serve on Christmas Day, and she said ‘well, why not make poor man’s crayfish?‘

It must be all of twenty years since I last made this recipe, and to be perfectly honest, I’d entirely forgotten about it. It’s one of those recipes you seem to make all the time because you can use it in so many different ways, but then you stop making it for some reason.

I don’t know why that should be. Perhaps it’s because it is so simple to make and you tend to get caught up in making fancier recipes. I don’t know. What I do know is that I’m so glad she reminded me of it!

It’s made with a can of tuna and a finely chopped onion mixed with tomato ketchup and mayonnaise and given a bit of zing with the addition of Tabasco sauce. Seriously – 5 ingredients and 5 minutes of prep time and you’re done.

All you have to do next is arrange it on a bed of lettuce in a little glass bowl, and garnish with cherry tomatoes, and optionally a few small shrimps.

And it tastes amazing! It has a kind of fishy flavour, but not overpoweringly so. It’s also creamy, thanks to the mayonnaise, and it has a slight crunch from the onion and a hint of heat from the Tabasco sauce. Combine all these flavours and textures and you have the most delicious starter that everyone seems to love.

It’s reminiscent of the famous 70’s prawn cocktail, but at a much lower cost!

Close up of poor man's crayfish on a fork.

A truly versatile recipe

What I love about this poor man’s crayfish recipe is how versatile it is.

Yes, we used to make it as a starter, but we also used this recipe in other dishes:

  • Double the mayonnaise and tomato ketchup and you have a fantastic seafood dip for crisps, crudites or whatever other snack-type foods you happen to have on your buffet table.
  • Puree the tuna mayonnaise mixture with a stick-blender and serve with crispbread for a fantastic pate-with-a-difference.
  • Spread any leftovers between two slices of bread and pop it in your snackwich for a light toasted lunch.
  • Mix in an egg and 2 tablespoons of self-raising flour. Fry spoonfuls hot oil for 2 to 3 minutes per side until golden brown, for instant fishcakes.
  • Use it as a sandwich filling for your lunchbox.

Let me show you how easy it is to make.

What you will need

Equipment

You will need a mixing bowl to mix it all together. I like this set because they have lids so you can easily cover the bowl while it is resting in the refrigerator.

Ingredients

**You can find the full list of ingredients and complete instructions for making poor man’s crayfish on the printable recipe card at the end of this post**

This recipe will make enough for 4 starters. You can easily make more by just doubling the ingredients.

Ingredients for making poor man's crayfish.
These are the ingredients you will need to make a poor man’s crayfish starter.

Tuna in brine – it must be tuna in brine, not oil, and you should drain the brine away before using. For 4 people you will need a 160-gram (or 5.5 ounces) can of tuna.

Onion – this should be very finely chopped. You will need about 2 tablespoons of finely chopped onion per small can of tuna. You could use shallots if you prefer.

Mayonnaise – use your favourite brand, or make your own. See this recipe for homemade mayonnaise if you’d like to make it yourself.

Tomato ketchup – you will need half as much ketchup as mayonnaise.

Tabasco sauce – just a few drops – this is a very hot sauce. If you are doubling the recipe be aware that you may not need to double the tabasco. You can substitute the tabasco with sriracha sauce if that’s what you have in your cupboard.

I haven’t included any garnish ingredients in the photo, but you may like to top your poor man’s crayfish with a mixture of these before serving:

  • Halved cherry tomatoes
  • Mini shrimps
  • Paprika
  • Slice of lemon
  • And of course, don’t forget a bed of lettuce to serve it all on.

What to do

Just a few simple steps.

Drain the can of tuna and discard the liquid. Peel the onion and chop it very finely.

Tuna, mayonnaise, tomato ketchup and finely diced onions in a mixing bowl.

Place all the ingredients into a mixing bowl.

When adding the Tabasco sauce, add a few drops at a time and taste before adding more.

A mixing bowl containing a mixture of poor man's crayfish.

Mix the ingredients thoroughly to combine.

Cover the bowl with a lid or plastic wrap and leave it overnight in the refrigerator for the flavours to develop.

When you are ready to serve, arrange chopped lettuce into serving dishes and spoon in the tuna mixture. Garnish with chopped cherry tomatoes and optionally a few mini shrimps. Top with a pinch of paprika.

Overhead shot of a dish of poor man's crayfish.

If you’d like to be notified of any new recipes, why not subscribe to my newsletter. As a thank-you gift, you will receive a free recipe e-book containing some of my most popular cakes and desserts.

Poor man’s crayfish FAQ

Can I freeze this dish?

No, poor man’s crayfish is not suitable for freezing.

Can I make it in advance?

Absolutely, in fact, I recommend you mix the poor man’s crayfish the day before you want to serve it, and leave it in the refrigerator overnight.

What can I use instead of onion?

If you are not a lover of onion, you could try mixing a finely chopped hard-boiled egg with the tuna and mayonnaise mixture.

Save for later

If you would like to make this tasty appetiser yourself, why not save the recipe to one of your Pinterest boards so you can find it easily. Just click on the image below.

Alternatively, you can save the recipe by clicking on the floating heart icon on the right-hand side of the screen.

Other recipes

If you enjoyed this poor man’s crayfish recipe, you may like to try some of my other easy appetiser recipes:

  • Mushroom pate – a tasty pate made with mushrooms. Perfect for spreading on crackers or crusty bread.
  • Chicken liver pate – Christmas wouldn’t be Christmas without a bowl of homemade chicken liver pate to enjoy.
  • Prawn and scallop au gratin – juicy prawns and tender scallops in a brandy-flavoured Diane sauce with a cheesy topping.
  • Peri-peri chicken livers – tasty and warming, these creamy chicken livers in a spicy peri-peri sauce make a great winter appetiser.
  • Thai salmon fishcakes – if you are looking for a spicy starter, one or two of these salmon fishcakes served with a spicy dipping sauce are amazing.

The recipe

A dish of poor man's crayfish on a table next to a Christmas cracker.

Poor man’s crayfish

Poor man's crayfish is a simple starter, made with a can of tuna mixed with a tangy Marie Rose sauce. I normally prepare it the day before and leave it overnight in the refrigerator so the flavours have time to develop. Serve it on a bed of lettuce for a deliciously light appetiser that will really get the taste buds going.
Recipe by: Veronica
Appetizer, Starter
British
Calories 75
Prep 5 minutes
Resting time 12 hours
Cook 0 minutes
Total Time 12 hours 5 minutes
Servings: 4 people
Print Pin Comment Bookmark Saved!
Prevent your screen from going dark
5 from 1 vote

(Click the stars to rate this recipe)

Equipment

  • Mixing bowl with lid

Ingredients

  • 5.5 ounces / 160 gram can tuna in brine
  • 1 small onion or shallot finely chopped
  • 2 tablespoons mayonnaise
  • 1 tablespoon tomato ketchup
  • ½ teaspoon Tabasco sauce or other hot sauce to your own taste

Garnishes (optional)

  • Lettuce shredded
  • 2 tablespoons mini shrimp
  • 6 – 8 cherry tomatoes halved
  • ½ teaspoon paprika
  • Lemon slices

Instructions

  • Drain the tuna and discard the liquid.
    5.5 ounces / 160 gram can tuna in brine
  • Peel the onion or shallot and chop finely. You will need approximately 2 tablespoons chopped onion.
    1 small onion or shallot
  • Place the drained tuna and chopped onion into a mixing bowl along with the mayonnaise, tomato ketchup and Tabasco sauce.
    2 tablespoons mayonnaise, 1 tablespoon tomato ketchup, ½ teaspoon Tabasco sauce
  • Mix well to combine and then cover with a lid or plastic wrap and leave in the refrigerator overnight to let the flavours develop.
  • Serve on a bed of lettuce and optionally add garnishes to your own taste.
    Lettuce, 2 tablespoons mini shrimp, 6 – 8 cherry tomatoes, ½ teaspoon paprika, Lemon slices

Notes

Nutrition is per serving (based on 4 servings as an appetiser).

Nutrition

Calories – 75kcal | Carbohydrates – 4.3g | Protein – 8.2g | Fat – 2.8g | Saturated Fat – 0.4g | Cholesterol – 20mg | Sodium – 220mg | Potassium – 127mg | Fiber – 0.4g | Sugar – 2.1g | Calcium – 6mg

I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.

Unless otherwise stated, a cup is the standard US cup containing 240 ml. In all my recipes this cup is assumed to hold 140g of flour. For help converting other ingredients between cups, grams, ounces and other measures, see my recipe conversion calculator.
All my recipes are developed and tested at sea-level. For tips on adjusting recipes for high altitudes see my post on baking at high altitudes.
Tried this recipe?If you made this recipe I’d love it if you could leave me a comment and let me know how it went!
Share on Facebook Share on Twitter

If you made this recipe and enjoyed it, I’d love it if you could give me a star rating in the comments below. And if you’d like to get in touch, you can email me at [email protected]. I’d love to hear from you. And don’t forget to subscribe to my mailing list so you can grab yourself a copy of my FREE COOKBOOK!

If you’d like to continue browsing, just click on this link to all my recipes.

  • Pinterest
  • Facebook
  • Yummly
  • Twitter
  • Whatsapp

Filed Under: All Recipes, Savoury Treats

About VJ

In my previous life, I was an IT Consultant. Now that I've swapped an office for a kitchen I have a lot more time to spend on things that interest me such as trying out new recipes. Most of my cooking is based around quick and easy meals, and you'll probably find a little South African influence creeping in due to the many years I spent there.

Previous Post: « Puff pastry steak bakes
Next Post: Easy beef stew – Ninja multi-cooker »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome to the Foodle Club

Hi, I'm VJ. Welcome to my little kitchen. Step inside and browse my collection of recipes collected over the years. More →

Lets Connect

  • Facebook
  • Pinterest
  • Twitter


See my Privacy Policy and Disclaimer

By subscribing you consent to receiving the Foodle Club newsletter. You can unsubscribe at any time.

Latest updates

Close up of a pan of Thai red curry sprinkled with coriander.

Thai red curry with chicken and prawns

A dish of sage and onion sausage stuffing balls with one cut in half.

Sage and onion stuffing with sausage meat

Close up of a lancashire hotpot showing the lamb under the potatoes.

Traditional Lancashire Hotpot (lamb hotpot)

5 vol-au-vents on a wooden plank.

How to make vol-au-vents

Easy steak and kidney pie with puff pastry

A roasted leg of lamb being carved into slices.

Minted Roast leg of lamb – with homemade gravy

Footer


See my Privacy Policy and Disclaimer

By subscribing you consent to receiving the Foodle Club newsletter. You can unsubscribe at any time but the books will still be yours to keep.

In my previous life, I was an IT Consultant. Now that I've swapped an office for a kitchen I have a lot more time to spend on things that interest me such as trying out new recipes. Most of my cooking is based around quick and easy meals, and you'll probably find a little South African influence creeping in due to the many years I spent there.

Copyright © 2023 Foodleclub.com