# Wash the little gem salad leaves and pat dry on a clean cloth.
# Finely shred with a knife and place in the bottom of four martini glasses.
Vinaigrette
# You will need a large bowl and a whisk. Place the wholegrain mustard and vinegar in the bowl with the lime zest, juice and honey.
# Mix in the chopped shallot.
# Add the olive oil slowly mixing all the time.
# Add the vegetable oil in the same way, then add the chopped coriander leaves.
# Check if any salt or pepper is needed.
# Place on one side for later use.
Filling
# Place the cooked tiger prawns, cooked crayfish and the crab meat from the dressed crabs in a bowl and bind with some of the vinaigrette.
# Peel the avocados and dice into cubes, add to the mix.
# Spoon into the four martini glasses and serve with the cherry tomatoes sliced on the side, some sprigs of coriander and slices of limes.
# Remove any bits of shell from the crab meat, mix together with the crayfish.
# Peel the carrots and grate thinly, peel and slice the onion and thinly slice the cabbage. Mix all of these together with the mayonnaise and season.
# Chop the avocado into small pieces and mix with the olive oil and the juice of half a lemon.
For the Laceys Cheese Crisp:
# Sprinkle the Laceys cheese into 4 triangle shapes on a baking tray lined with greaseproof paper.
# Bake in the oven at 160° for 8 minutes until golden and crispy. Leave to cool
To serve:
# Find a suitable glass or dish to serve in. A martini glass is ideal.
# Place the coleslaw mix in the bottom of the glass with the crab and crayfish on top.
# Finish with a spoonful of avocado then garnish with the Laceys cheese crisp.
