Instructions: Crack the crab claws (use a rolling pin) and remove the meat.

Caak. the sweet corn with the spring onions in 400ml of water and season.

Leave to cool.

Discard the onions then whizz half the corn in a processor with half the cooking liquid and the coriander.

Stir in the remaining corn and its water the sour cream and 2 tsp of Tabasco.

Taste and add more seasoning if needed then pour into four small serving bowls.

Chop the flesh of the avocado into chunks and toss with lime juice.

Pile this with the crab meat into the bowls and dress with more Tabasco and lemon oil (if using).

Eat at room temperature or lightly chilled.

Dont make this unless you can get your hands on a bottle of Tabasco Green Pepper Sauce (from Asda and Sainsburys). The regular red one will not suffice. Its the mild sweet smokiness of jalapeno chilli that makes this so good. If you buy a whole cooked crab you can acid the brown meat too.

Fills 4 small bowls

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