A simple, stylish canapé of shellfish with Dijon mustard and lemon, served in individual lettuce cups
Ingredients
- 300g white crabmeat
- 4 tbsp mayonnaise
- 1 tsp Dijon mustard
- good squeeze lemon juice
- 1 Little Gem lettuce, leaves separated
Method
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Mix the crabmeat with the mayonnaise, mustard, lemon juice, salt and a good grinding of black pepper. Chill for up to a day.
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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.