SupperClub: This indulgent dish is hard to resist, while the papads (dusted with blitzed seaweed) are the perfect vehicle for scooping up all that delicious crab meat
40g picked brown crab meat4 store-bought papads or freshly baked breadHeat a couple tbsp of water in a large heavy-based saucepan until bubbling. Add the butter and stir over a medium heat so an emulsion is formed.
Stir in the garlic, green chillies and black pepper and cook for a few seconds before adding the white and brown crab meat. Cover and cook for 5 minutes, until the crab meat has absorbed most the liquid and the consistency is creamy and smooth. Remove the pan from the heat and finish with lime juice and coriander. Season to taste with salt.
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