Avocado and crab salad

To make the sauce, whisk together the brown crabmeat, the juice of 1 lime and the ketchup in a bowl; set aside. In another bowl, make the salsa. Combine the olive oil, remaining lime juice, sugar, salt and 1 tbsp water. Stir through the chilli, finely chopped coriander and the avocado.

Divide the sauce between plates and spread out with the back of a spoon, then arrange the lettuce on top. Spoon the salsa into and over the leaves, then top with the white crabmeat. Add a generous grinding of black pepper, then scatter over the coriander leaves to finish.