Instructions

1. Prepare the Dressing:

   • In a mixing bowl, beat together the brown crab meat, egg yolk, garlic, lemon juice, chili flakes, smoked paprika, and mustard.
   • Gradually add the olive oil while continuously whisking to avoid splitting the dressing. Taste and adjust seasoning with salt, pepper, or additional lemon juice as needed.
   • Stir in the chopped chives. Set the dressing aside at room temperature.

2. Prepare the Salad:

   • Separate the lettuce leaves, wash, and dry them thoroughly. Set aside a few large leaves for plating.
   • Shred the remaining lettuce and place it in a large mixing bowl.
   • Add the diced cucumber and half of the white crab meat to the bowl.
   • Pour in the dressing and toss gently to combine.
   • Slice the cooled new potatoes and add them to the salad. Toss again.
   • Add two-thirds of the sliced hard-boiled eggs and gently mix.

3. Assemble the Salad:

   • Arrange the reserved whole lettuce leaves on a large serving platter.
   • Spoon the dressed salad mixture onto the lettuce leaves.
   • Scatter the remaining white crab meat and hard-boiled egg slices on top.
   • Finish with a sprinkling of cress, parsley, and extra smoked paprika.

4. Serve:

   • Garnish with lemon wedges and serve immediately.

Enjoy this delightful crab salad, reminiscent of a 1970s classic, with a modern twist. Perfect for a nostalgic yet refreshing meal!