Crab Louie recipe

• 500 g (17.6oz) jumbo lump crabmeat
• 125 g (4.4oz) mayonnaise
• 125 g (4.4oz) creme fraiche or sour cream
• 1 tsp ground espelette pepper
• 3 tbsp chives, sliced thinly
• 2 tbsp tarragon leaves, sliced thinly
• 4 flat-leaf parsley sprigs, leaves picked and thinly sliced
• 2 tbsp chervil, finely chopped
• 1 tbsp Dijon mustard
• 2 hard-boiled eggs, peeled and grated
• 0.5 lemon, juice only
• 1 shredded cos (romaine) lettuce, to serve
• 8 lemon chunks, to serve

1. Lay the crab out on a tray, picking out any shell.
2. Add the remaining ingredients, except the lettuce and lemon chunks, and mix together until combined.
3. Cover and chill in the fridge until ready to serve; the salad is best served within a few hours, on a bed of lettuce, with some lemon chunks for squeezing over.

mayonnaise, creme fraiche, ground espelette pepper, chives, tarragon, parsley sprigs, chervil, mustard, eggs, lemon

Taken from www.lovefood.com/guide/recipes/47627/crab-louie-recipe (may not work)