Yum yum yum! Fresh crab is delicious, if I close my eyes while eating this I can hear the waves and the seagulls. I grew up in a seaside town called Torquay and it’s right next to Brixham which is famous for brown crabs. We use to have them in such abundance that the prizes at summer fayres were crabs along with the goldfish in a bag. This recipe is fresh zingy and uses all of the brown and white meat is used. Having it in a crispy lettuce leaf adds a nice crunch. The avocado adds a lovely creamy taste too.

Ingredients

• 4 romaine lettuce leaves, little gem or iceberg will work just as good you may need more depending on size
• 1 avocado cut into chunks, shell and stone removed
• 1 dressed crab
• 3 pickled gherkins, roughly chopped
• Juice and zest 1/2 lemon
• Splash of Worcester sauce
• 2 drops Tabasco sauce
• 1 tbsp chopped chives
• 1 tbsp light mayonnaise
• Good crack of fresh black pepper
• Good pinch of sea salt

Directions

1. To make the crab filling, add all of the ingredients apart from the lettuce leaves or avocado into a bowl. Using a fork lightly fold all the ingredients trying not to break up the white crabmeat too much.
2. To assemble. Add the lettuce leaves to a serving plate spoon over the avocado, add the crab mixture. Finish off by adding the sliced radish on top and a squeeze of lemon. Enjoy 😋