Raw crab claws from your Fishbox – these are uncooked.
1 just-ripe mango peeled, stone removed, flesh cut into cubes
2 avocados, stones and skin removed, flesh cut into cubes
1 red onion peeled, sliced
1 garlic clove, peeled, sliced
½ mild red chilli, seeds removed, finely sliced
2 sprigs fresh thyme, leaves only
1 lime, juice only
1-2 tbsp olive oil, or to taste
2 little gem lettuces, leaves separated, washed and patted dry with kitchen paper
Put the crab claws in a pan of heavily salted boiling water and leave to boil for 8 mins
Carefully removed the crab claws and allow to cool - don't rinse as you'll rinse away the flavour
Put the crab claws on a chopping board and use a rolling pin to break the shells and carefully pick out all the crab meat with a teaspoon using both ends to get into all the nooks and crannies!
Add the chopped mango, avocados, red onion, garlic, red chilli, thyme leaves, lime juice and olive oil, then season, to taste, with salt. Mix until well combined.
To serve, spoon the crab mixture into the lettuce leaves. Divide the filled lettuce leaves equally among two serving plates.