Lemony crab cups

Little gem has a pleasingly sturdy texture when raw, so the leaves make effective vessels for all manner of delicious fillings. In Skye Gyngell's recipe they are packed with sweet white crab meat laced with mayonnaise, then topped with salty salmon roe. An out-and-out crowd-pleaser.

Ingreadient

• 1½ tbsp mayonnaise
• ½ unwaxed lemon, zest and juice
• 200g white crab meat
• 1 little gem lettuce (0-12 leaves)
• 5 tsp salmon caviar (optional)
• ¼ x 20g pack dill, fronds finely chopped
• 1 tbsp olive oil

Step by step

In a bowl, mix together the mayonnaise and lemon zest. Add the crab to the bowl and fold together. Season and add lemon juice to taste. Separate the little gem lettuce into leaves and arrange on a serving platter. Spoon the seasoned crab into each ‘cup’, then top with the salmon caviar (if using) and dill. Drizzle over the oil and a few more drops of lemon juice.