Ingredients:
For the roasted garlic aïoli:
4 cloves garlic, skin on
225ml  Olive Oil Mild and Light
1 large egg
1 tbsp lemon juice

For the fruits de mer:
1 large dressed crab (approx 130g)
150g cooked and peeled king prawns
150g cooked fantail king prawns
300g cooked Madagascan crevettes
8   Scottish oysters (in their shells)

Instructions:
Preheat the oven to 180*C. Place the garlic on a baking tray and drizzle with 1 tbsp of the oil. Sprinkle with a little sea salt. Place in the oven and roast for 30-35 minutes until the cloves are soft.

Squeeze the flesh from the roasted garlic into a blender or food processor, then add the egg and lemon juice and blend until well combined. With the motor running, pour in the remaining oil in a thin, steacreamy. Adjust the seasoning to taste. Transfer to a bowl, cover and place in the fridge until required (for up to 24 hours).

Assemble the platter by placing the seafood on a large serving dish. Garnish with lemon wedges and lettuce and serve with a wholemeal bread.  Serves 4 as a starter (or 2 as a main course)

Tips:
You can use  Lemon Mayonnaise as a simple alternative to the aïoli.
Safety note:
This recipe contains raw egg and is therefore not suitable for the young, pregnant women, elderly people or those with a weak immune system.