- 300g white crabmeat
- 4 tbsp mayonnaise
- 1 tsp Dijon mustard
- good squeeze lemon juice
- 1 Little Gem lettuce, leaves separated
Mix the crabmeat with the mayonnaise, mustard, lemon juice, salt and a good grinding of black pepper. Chill for up to a day.
To serve, arrange the leaves from the lettuce to form a cup on your board and pile the crab in the centre of the lettuce cup.