Fresh Crab On Toasted Crumpet

For the butter mix room temperature butter with parsley, dill and chives.

Prep the crab and season with salt, pepper and lemon juice.

Spiralize the cucumber, season with salt and leave to drain. Squeeze out any excess before serving.

Spread the wedge of gem lettuce with mayonnaise, top with fresh peas and chopped chives and place onto the serving plate.

Toast the crumpet until golden. Spread with the herb butter.

Arrange dressed crab on top of the crumpet followed by the spiralized cucumber.

Top with watercress and serve with a little extra virgin olive oil.