Crab slaw

With chips, with fish, on its own, in a bun, as a salad this crab slaw is just great. The trick is not to add too much may or you'll drown out the sweet crab and to slice your vegetables as thinly as possible.

Ingredients

2 large carrots, peeled

2 large-bulbed spring onions

150g white cabbage

½–1 fennel bulb (depending on size)

a 15cm length of cucumber

1 celery stick, sliced on an angle

6 tablespoons lemon mayo (see page 131)

200g fresh hand-picked white crabmeat

a small amount of chopped dill (optional)

salt and white pepper

Method

Shred all the vegetables into fine matchsticks or strips. Bind with the mayonnaise and season with salt and pepper. Fold in the crab and dill, if using, and serve.