1.Lay the crab out on a tray, picking out any shells.
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.
Ensure you select fresh and sweet crab meat as it is the star of the dish. Recipes and Images from Fried Chicken and Friends by Greg Llewellyn and Naomi Hart, published by Murdoch Books $49.99Note