Crab Louie {Recipe}

500 g (1 lb. 2 oz.) jumbo lump crabmeat (see glossary)

125 g (4½ oz/ ½ cup) mayonnaise (from a jar is fine)

125 g (4½ oz/ ½ cup) crème fraîche (see glossary) or sour cream

1 teaspoon ground espelette pepper (see glossary)

3 tablespoons thinly sliced chives

2 tablespoons thinly sliced tarragon leaves

4 flat-leaf (Italian) parsley sprigs, leaves picked and thinly sliced

2 tablespoons finely chopped chervil

1 tablespoon dijon mustard

2 hard-boiled eggs, peeled and grated

juice of ½ lemon

shredded cos (romaine) lettuce to serve

lemon chunks, to serve