Mexican Crab Salad With Chilli Mayo

Ingredients

• 1 1/2 lbs crabmeat, picked clean
• 3/4 lb guacamole, salad
• 1/4 lb watercress
• 1/4 lb baby spinach
• 1/4 lb rocket, salad
• 1 1/2 tablespoons mayonnaise
• 1 1/2 tablespoons Lea & Perrins cooks helper chilli and garlic sauce
• 2 tablespoons coriander leaves, chopped
• 1 lime, juice and zest of, fresh
• cayenne pepper
• salt & freshly ground black pepper

Directions

1. 1

   A mere assembly job, which will begin with emptying the crab out into a bowl, then adding a seasoning of salt and freshly milled pepper followed by the juice and grated zest of half the lime and approximately 1 tablespoon of chopped coriander leaves.

2. 2

   Next you need another bowl and in that combine the mayonnaise and chilli and garlic sauce by whisking them together along with all but a teaspoon of the juice of the other half of the lime.

3. 3

   Do a bit of tasting here and add more chilli sauce if you like it hotter.

4. 4

   Now yet another bowl, to empty the salad into.

5. 5

   Give it a good seasoning of salt and pepper, then toss the leaves around in the rest of the lime juice.

6. 6

   Next divide the salad between the serving plates and place half the guacamole in the centre of each pile of salad leaves.

7. 7

   Divide the crab between the two servings, arranging it on top of the guacamole.

8. 8

   After that drizzle the chilli mayo over each crab and salad and sprinkle the rest of the coriander leaves and a little cayenne on top.

9. 9

   And that’s all there is to it, apart from some good bread, good butter and some very cold white wine.

10. 10

    Enjoy!