500gr cooked Queensland mud crab meat

1 large paw-paw or rock melon

4 hard boiled eggs

2 tbsp. finely chopped shallots

Lettuce leaves

• Wash and dry lettuce leaves and shred finely.

• Make mounds of lettuce on 4 plates and pile crab meat on top.

• Peel paw-paw or rock melon and cut into thin crescents and arrange around the crab.

• Separate the whites from the yolks of the boiled eggs.

• Push the yolks through a sieve and sprinkle over the crabmeat.

• Chop the whites and sprinkle over the lettuce.

• Scatter the chopped shallots all over.

• Serve with dressing.

For the Dressing:

½ cup mayonnaise

¼ cup French dressing

1 tbsp tomato sauce

2 tsp. finely chopped gherkins

Salt, pepper and sugar, to taste

Combine all ingredients and season to taste.