Crab Crunch Wraps with Mango Chutney Recipes

Simple recipes are often the most enjoyable, and this one certainly falls into that category. It's fresh and crunchy with a sweet zing which is finger-licking good. Peri peri seasoning is a Portuguese-style blend of crushed chilies and fragrant herbs, which is available in the spice section of supermarkets and delis.

Ingredients :

75g (3 oz) unsalted butter

2 spring onions, trimmed and finely chopped

1 tsp grated fresh root ginger

75g (3 oz) white breadcrumbs

120g (4.5 oz) white crabmeat (fresh, tinned or frozen), well drained

1/2 tsp peri-peri seasoning

1 tbsp chopped fresh coriander

salt and freshly ground black pepper

4 large iceberg lettuce leaves (unbroken)

mango chutney and 1 fresh lime, quartered, to serve

Method :

Melt the butter in a large frying pan and lightly fry the spring onion and ginger for 30 seconds without letting them color. Add the breadcrumbs and cook until slightly golden brown. Add the crabmeat, peri peri and coriander. Mix well and correct the seasoning, then remove from the heat.

Lay out the lettuce leaves on a flat surface and place the crab mixture one-third of the way down each leaf. Roll the lettuce over the top of the mixture and fold it in at the sides. Continue to roll until you have a large sausage. Serve immediately on a plate with a good dollop of mango chutney and a wedge of fresh lime.

Serves 4

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