Thai Crab Poppadom Canapés

 

89th of 100 recipes chosen from the blog to go into my cookbook, these gorgeous little nibbles are a cinch to knock up and utterly delightful.

Quick, easy and absolutely scrumptious, these lovely little canapés – courtesy of Mary Berry – enliven the delicate, sweet flavour of the crabmeat in a light, fresh, slightly oriental dressing, perfectly topping the crunch of poppadoms. They are simply delightful and easily ‘poppable’ little canapés – perfect for our Friday night tradition of G&Ts at 6pm.

Makes 8 – 10

What you need…

100g white crabmeat, flaked finely

½ fresh red chilli, deseeded and chopped finely

1 teaspoon mayonnaise

1 teaspoon sweet chilli dipping sauce

A squeeze of lime juice

Sea salt and black pepper

1 dessertspoon fresh coriander leaves, chopped

8 – 10 mini poppadoms

What to do…

In a bowl, combine all the ingredients except the poppadoms so that they are thoroughly mixed together. Cover with cling film and pop in the fridge for 30 minutes (or up to 24 hours) to allow the flavours to develop.

When you’re ready to indulge, use a teaspoon to plop some mixture into each mini poppadom, creating 8 – 10 gorgeous little canapés. Serve alongside G&Ts,  fizz, or crisp white wine and enjoy the combined crunch of the poppable poppadom with the delicate, fresh and slightly oriental flavours of the filling – yum, yum!

Tip…

The Thai crab mix also works brilliantly as a sandwich filler treat. Just add in a few extra leaves and sliced tomato.

Inspired by…

Mary Berry

How easy…

An absolute doddle!

 

Leave a Reply

Your email address will not be published. Required fields are marked *