Whisk curd with mineral water, then stir in cream. Add tomato ketchup, Tabasco, paradeis pulp, Worcester sauce, brandy, the well crushed lemon, curry, pepper and season. Season only a little with salt.
Rinse the chicory, drain well and line four large cocktail glasses with it. Heap the drained crab in the center of each and top with the cocktail sauce. Chill well and sprinkle with dill just before serving.
This cocktail gets an exotic zing by the addition of small diced mango or kiwi, which you should definitely treat yourself to.
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