Alaskan king crab sandwich

Buy king crab legs from a trusted source that do not smell overwhelmingly fishy; most are sold pre-steamed or boiled.

Carefully remove each joint so the attached bones do not break off into the meat.

With shears, slice down the middle of each leg section and gently crack it open, keeping the meat in one piece.

Roughly slice the parsley, thinly shave the fennel and pick the watercress; mix with butter lettuce, cover with a damp towel and keep somewhere cool.

Melt a few generous pats of butter in a pan over medium heat; add the crab, breaking up any pieces that are too big.

Once the butter is steaming, turn the heat to low and just reheat the crab to hot without sauteing it, like a light simmer.

Toast the brioche buns and lightly spread with mayo.

Add parsley and lemon or lime juice to the crab meat; top each bun with crab and a little spoonful of melted butter.

Top with the butter lettuce, fennel and parsley tossed with a little olive oil, salt and black pepper.