Crab and poppadom salad
Serves: 4
Prep time: 10 minsTotal time: 
Recipe photograph by Martin Poole
Crab and poppadom salad
Recipe by Kim Morphew
Serves: 4
Prep time: 10 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
64Kcal
Fat
3gr
Saturates
1gr
Carbs
1gr
Sugars
1gr
Salt
0.5gr
Kim Morphew
London-based food stylist and writer Kim Morphew has been contributing to Sainsbury's magazine since 2008. She is creator of the children's cookery book and baking range, The Kookey Chefs.
Kim Morphew
London-based food stylist and writer Kim Morphew has been contributing to Sainsbury's magazine since 2008. She is creator of the children's cookery book and baking range, The Kookey Chefs.
Ingredients
- 2 Little Gem lettuce hearts, separated into leaves
- 1 large poppadom
- 150g dressed crab
- juice and zest of 1 lime
- ½-1 red chilli, finely sliced
- 2 tbsp chopped coriander
Step by step
- Divide the leaves of the little Gems between four small plates. Break up the poppadom and put the larger pieces on the leaves.
- Divide the crab meat between all the leaves. Then sprinkle over the lime juice and zest, chilli, chopped coriander and any smaller pieces of poppadom. Serve immediately.
