Serves 4

These crab wraps are light, delicate and refreshing, and I particularly like the combination of sweet crabmeat, creamy dressing and crisp iceberg lettuce. Try to use good-quality mayonnaise, preferably home-made, as it will affect the overall taste of the wraps. You can make the crab mayonnaise in advance, but serve the wraps as soon as you’ve rolled them, or the iceberg will begin to wilt.



For the wraps
150g white crabmeat
1⁄2 red chilli, seeded and finely chopped
1⁄2 shallot, peeled and very finely chopped
Small handful of coriander, leaves chopped
1 tbsp wholegrain mustard
3-4 tbsp mayonnaise
Sea salt and freshly ground black pepper
Squeeze of lime juice
1 large head of iceberg lettuce, washed

For the dressing
200ml mayonnaise
4 tbsp ketchup
2 tsp Worcestershire sauce
2 tbsp brandy
A few dashes of Tabasco

1 Put the crabmeat into a bowl and run your fingers through the meat to pick out any little bits of shell. Add the chilli, shallot and chopped coriander and fork through to mix. Stir the mustard into the mayonnaise, then mix enough into the crabmeat to bind the mixture. Season with salt and pepper and add lime juice to taste. Chill until ready to serve.
2 Mix together all the ingredients for the dressing and set aside.
3 Separate the lettuce into leaves, then trim the sides to get 10-12cm wide strips. Carefully flatten the trimmed lettuce leaves on a chopping board, without tearing them. Place a heaped tablespoonful of crab filling along one end of each strip and roll the lettuce leaf around the filling to encase it. Place, seam-side down, on a plate. Continue until you’ve used all the crab filling.
4 When ready to serve, spoon a layer of dressing on to serving plates. Arrange the crab wraps on top and serve immediately.

Times Recommends

• How to season a wok
• Chicago Rib Shack hits back at its critics
• Gordon Ramsay: Indian barbecue