Crab roll with seaweed spiced mayo

For the crab

• 200g MSC white and brown crab meat
• 2-4 tbsp mayonnaise
• 1 shallot, finely diced
• 1 tsp finely chopped chives
• Zest and juice of 1 lemon

For the old-bay style spices:

• 1 tsp smoked paprika
• ½ tsp seaweed flakes
• ½ tsp celery salt
• ½ tsp of ground white pepper
• Pinch of ground nutmeg
• Pinch of ground ginger
• Pinch of Cayenne

For the pickled sea greens

• Handful of samphire or foraged sea vegetables
• 1 red onion, thinly sliced
• 1 carrot, peeled and thinly sliced
• ½ bulb of fennel, thinly sliced
• 100ml cider vinegar
• 2 tbsp caster sugar
• 2 cloves of garlic
• Pinch of chilli flakes
• Pinch of sea salt

To serve

• 4 brioche rolls
• Spring onions and chive flowers to garnish
• Lemon salt [make by blitzing 2 tbsp sea salt flakes with the zest from 2 lemons]