This week I made a rocket sauce with vinegar and oil, a bit like a pesto, then served it in a green moat around a pile of freshly picked white crab flesh. Stuff a handful of each in the food processor and whizz in enough oil to make a thinnish sauce. Sharpen it up with white-wine vinegar or a squeeze of lemon juice. The faint bitterness of the dressing that comes from the rocket leaves is just what the sweet white crabmeat needs.
(From online recipe describing how to dress a crab)