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Combine cooked, shelled shrimp in a bowl with a couple handfuls of sugar snaps, and stir in just enough of the mayonnaise to lightly bind them.
3. Place the crabmeat in a medium bowl and gently stir in just enough mayonnaise that the crab is lightly coated and delicately bound.
Add the other ingredients and stir them in lightly.
Stir in 3 lightly beaten egg whites and a teaspoon almond extract.
5. Stir in cabbage, tossing lightly.
I mix 125g flour and 125g fine oatmeal with 125g soft brown sugar, 1 tsp ground ginger, ½ tsp baking powder, and then stir in 150g melted, lightly salted butter.
Stir until lightly browned on edges.
Add the pine nuts and stir until lightly colored.
Lightly stir in milk with a fork.
Lightly stir in the ricotta and the remaining uncooked rocket.
With a fork, stir in cinnamon, chopped mint, lightly sautéed pine nuts and melted butter.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com