This weekend we created a fresh and tasty crab dish, as part of a 3-course Sunday lunch for friends.

After a lovely and restful Sunday mooch around Stockbridge, we stumbled across some seasonal dressed crab - the perfect ingredient for a light starter.

The dish included an avocado mayonnaise, apple slices, mango puree with lime, watercress, coriander, chilli, spring onion, and of course, our brown and white crab meat.

We're coming towards the end of crab season, so its the perfect excuse to make a salad like this, the crab fritters we served at our Honey & Lemon supper below, or pretty much anything you can get your claws on...!