Avocado & crab salad

To make the sauce, whisk the brown crab meat, the juice of 1 lime and the ketchup together in a bowl, then set aside. In another bowl, make the salsa. Combine the oil, remaining lime juice, sugar, salt and 1 tbsp water. Stir through the chilli. Finely chop the coriander stalk and half the leaves, then add with the avocado.

Divide the sauce between 4 plates, spread out with the back of a spoon, then arrange the lettuce on top. Spoon the salsa into and over the leaves, then top with the white crab meat. Add a generous grind of black pepper and scatter over the remaining coriander leaves to finish.