Lightly curried crab mayonnaise served in mini poppadoms

Rick Stein

These posh crab canapes, served on mini poppadoms, couldn't be easier. Crab meat and curry adore each other and they take minutes to assemble.

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HOW TO PREPARE

Serves 4. Cooking time is short.

INGREDIENTS

1 medium-sized vine-ripened tomato
2 ½ tablespoons mayonnaise
¼ teaspoon mild curry powder
¼ teaspoon lemon juice
1 dash of Tabasco sauce
250g fresh white crabmeat, ideally handpicked
Fresh coriander leaves, to garnish
Salt
1 bag mini poppadoms, to serve

Recipe continues

METHOD

Skin the tomato by plunging it into boiling water for a few seconds.

As soon as the skin splits, remove and cover with cold water to stop it cooking any further. Peel off the skin and cut into quarters, remove and discard the seeds and cut the flesh into very small dice.

Put the mayonnaise into a bowl and stir in the curry powder, lemon juice and Tabasco sauce. Fold this mixture lightly through the crab meat with the tomato and season to taste with a little salt.

Spoon a little of the crab mixture into each mini poppadom, garnish with a coriander leaf and serve straight away.

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