2 Little Gem lettuces, chopped
1 tbsp chopped fresh chervil
1 tbsp snipped fresh chives
1 lemon, juice only
200g/7oz roasted red peppers, cut into strips
1 tbsp chopped fresh tarragon
Β½ tsp Dijon mustard
1 tsp anchovy essence
Β½ tsp horseradish sauce
1 tbsp tomato ketchup
salt and freshly ground black pepper
pinch of cayenne pepper
1 tbsp olive oil
1 tsp moscatel vinegar
200g/7oz fresh picked white crab meat
200g/7oz fresh picked brown crab meat
2 tsp cognac