To make the sauce whisk together 100g of mayonnaise, 30g of tomato ketchup, 1 ½ teaspoons of lemon juice and 1 teaspoon of Worcestershire Sauce.

Place some shredded lettuce on the base of your serving dish and the place about 30g of premium Scottish white crab meat onto the lettuce. Drizzle the cocktail sauce over the white crab meat (don't saturate) and sprinkle the top with a little paprika or cayenne pepper garnish the serving dish with a lemon slice or wedge.

< Prev		Next >