Crab stuffed with watermelon Fashion and lamb’s lettuce

We cook the crab, clean it of meat and reserve the head to use as a container. We must be careful to preserve the liquids that the ox releases when cleaning it, since we will use them to make the vinaigrette. We cut the watermelon into small cubes, mix them with the lamb’s lettuce and the beef, filling it and dressing it with the vinaigrette. Serve with the remaining legs.