Crab Louie recipe

Ingredients

• 500 g jumbo lump crabmeat
• 125 g mayonnaise
• 125 g crème fraîche or sour cream
• 1 tsp ground espelette pepper
• 3 tbsp chives, sliced thinly
• 2 tbsp tarragon leaves, sliced thinly
• 4 flat-leaf parsley sprigs, leaves picked and thinly sliced
• 2 tbsp chervil, finely chopped
• 1 tbsp Dijon mustard
• 2 hard-boiled eggs, peeled and grated
• 1/2 lemon, juice only
• 1 shredded cos (romaine) lettuce, to serve
• 8 lemon chunks, to serve