Crab Salad

Ingredients
Makes 4 servings
2 tablespoons olive oil
1 tablespoon white wine vinegar
1 tablespoon Dijon mustard
½ bunch spring onions
200 g crab meat
Salt
Freshly ground pepper
1 tablespoon soy sauce
Lettuce and red cabbage leaves

Method
Prepare the vinaigrette by mixing the oil, vinegar and mustard. Wash and dry the spring onion and chop with scissors.

Chop two thirds of the crab meat; mix with the spring onion and half the vinaigrette, and season with salt and pepper.

Chop the remaining third of the crab meat, season with soy sauce and with salt and pepper to taste.

Wash the lettuce and red cabbage leaves, cut into thin slices and discard the stalks.

Place a metal ring or round cookie cutter on each plate and partially fill with the vinaigrette and crab meat mixture. Top with a thinner layer of the soy sauce and crab meat mixture, and carefully remove the circles.

Combine the chopped lettuce and cabbage leaves with the rest of the vinaigrette, and sprinkle them over the crab meat towers. If you wish you can decorate the plates with herbs and lemon slices.