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Ingredients

• 3 tubs fresh lump crab meat (6 ounces each), from the fish counter at the market
• 1 1/2 cups chili sauce
• Zest and juice of 1 lemon
• A handful of flat leaf parsley, chopped
• 1 tablespoon hot sauce (eyeball it)
• 1 tablespoon Worcestershire sauce (eyeball it)
• 3 ribs celery from the heart with their greens, cut into chunks
• 1 small red bell pepper, seeded and chunked
• 1 clove garlic, cracked from its skin
• 1 medium yellow onion, cut into chunks
• Coarse salt and black pepper
• Oyster crackers, for garnish
• 1 large head iceberg lettuce, cut into 6 wedges

Description

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