For the crab cocktail mix:

• 2 tbsp sweet chilli red wine vinaigrette
• 200 g crab meat (a mix of white & brown)
• 1 heaped tbsp mayonnaise
• 1 heaped tbsp creme fraiche or Greek yogurt
• ¼ tsp flaky sea salt

For the salad:

• 4-6 tbsp sweet chilli red wine vinaigrette
• 3 baby gem lettuce
• ½ cucumber
• 1 large ripe avocado
• 1 lime
• 2 tbsp chopped parsley
• 1 tsp dried chilli flakes
• ½ tsp paprika

1. Start by making your sweet chilli red wine vinaigrette, following this recipe >.
2. Begin preparing the crab mix: in a mixing bowl combine the crab meat, sweet chilli red wine vinaigrette, mayonnaise, creme fraiche or Greek yogurt, and sea salt. Mix well to combine then pop in the fridge until needed.
3. Next prepare the rest of your salad ingredients: finely slice the cucumber into thin rounds; peel, de-stone and finely slice the avocado; separate out the baby gem lettuce leaves; and slice the lime into wedges.
4. When you are ready to eat, take each lettuce leaf one by one, and fill with 3 slices of cucumber, 1 slice of avocado, and a tablespoon of crab mix.
5. Arrange all the ‘filled’ lettuce leaves on your serving platter and dress with 4-6 tablespoons of sweet chilli red wine vinaigrette. Garnish with lime wedges, chopped curly parsley, a light sprinkle of paprika, and a teaspoon of dried chilli flakes.
6. Enjoy immediately, mopped up with fresh bread.