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Ingredients
- 1 large seedless watermelon
- 250g of the best white crab meat possible
- Juice of half lemon
- Maldon salt and black pepper
- 200ml natural yogurt
- 1 small red chilli, deseeded and finely chopped
- Pinch of piment d’Espelette (optional)
- Extra virgin olive oil
- Herbs and flowers (I used dill, chives and edible flowers)
1 With a serrated knife cut an even 3cm-thick disc from the centre of a large watermelon and place it on a platter or a cake stand.
2 Pick through the crab to make sure there is no shell, then spoon it evenly on top of the melon.
3 Squeeze the lemon juice over the crab and season it.
4 Drizzle the yogurt evenly over the top, with a scattering of chilli and a small pinch of piment d’Espelette if you can get your hands on it.
5 Drizzle some good extra virgin olive oil over the top and add the herbs, and some edible flowers if available.
6 Serve chilled and cut at the table for theatre.
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