Poppadom Crab
Perfect little mouthfuls of spice and crunch, these tasty crab bites are quick to put together (especially as you can make the crab mixture up to three hours in advance and keep it in the fridge) – but don’t assemble them until you’re ready to serve, or the poppadoms will become soggy.
Ingredients
100g Greendale White Cooked Crab Meat
½ small Red Chilli, de-seeded and chopped very finely
1 Lime, zest only
Fresh Coriander leaves, washed and chopped finely (you need enough to give about half a tablespoon when chopped), plus a few left whole to garnish
½ tsp Mild Curry Powder
½ tsp Cumin Seeds
Pinch of Garam Masala Powder
3 tsp Crème Fraîche
Sea Salt and freshly ground Black Pepper, to taste
1 large pack of Mini Poppadoms
Method
Mix together all the ingredients except the poppadoms and season to taste with salt and pepper. Put a small spoonful of the crab mixture into each of the poppadoms, then arrange them on a serving platter and garnish with the remaining coriander leaves. Enjoy!
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