Crab Cocktail Salad

Ingredients

• 1 lb white crab meat
• 8 tablespoons mayonnaise
• 1 tablespoon tomato ketchup
• 1/4 teaspoon Tabasco sauce
• 1 teaspoon Dijon mustard
• 1 dash lemon juice (1 squeeze)
• 1 teaspoon tarragon, finely chopped
• 2 scallions, chopped

To serve

• 2 little gem lettuce

Directions

1. 1

   Pick over the crabmeat and discard any bits of shell.

2. 2

   Mix the mayonnaise with the ketchup, Tabasco, mustard, lemon juice, and tarragon.

3. 3

   Stir in the crab and spring onions. Taste and play around with the balance of flavourings until you get a perfect balance (but hold back - too much tasting will leave your guests with woefully diminished portions!).

4. 4

   This can be mixed together an hour or two before serving, but bring back to room temperature before assembling the finished cocktail and serving.

5. 5

   Remove the outer leaves of the Little Gem lettuces and shred the rest thinly. Place in a plastic bag and leave in the fridge until almost ready to serve.

6. 6

   Take 4-6 sundae glasses or old-fashioned champagne glasses. Divide the lettuce between the glasses and top with the crab cocktail. Serve straight away.