Make Confit by slicing lemons very thin. In a pan add sugar and 150ml of water, stir sugar until dissolved. Add the lemongrass when the liquid boils. Simmer for a few mins and add the lemon slices. Poach for about 10 mins. Leave to cool on the side until needed.

In a bowl mix apples, coriander, crabmeat, chilli, lemon zest, ginger, slices of lemon confit and mayonnaise.

Vinaigrette- mix the oil, white wine vinegar and salt/pepper. Use a blender or whisk until it emulsifies. Keep to one side.

Place shredded lettuce in a bowl and pour in the vinaigrette.

On a plate place the lettuce and spoon the crab mixture, sprinkle seafood seasoning and add extra coriander.