SUPER SIMPLE CRAB AND MANGO BASKETS
An ideal pre-Christmas lunch nibble by Dorothy Dietitian.
400g cubed mango (5mm cubes)
250g cooked crab
1 tbs chopped mint
1 tbs chopped coriander
½ clove crushed garlic
1 tbs finely chopped red onion
1 tbs grated lemon rind
1 tsp lemon juice
Salt and pepper to taste
24 mini poppadums to serve
1. In large bowl combine the crab and mango mixture. This can be done a day in advance.
2. Just before service cook the poppadums in the microwave in batches of 6 and then fill with the mixture.
3. Garnish with some reserved chopped herbs.