Photograph: Martin Poole
- 2 Little Gem lettuce hearts, separated into leaves
- 1 large poppadom
- 150 g dressed crab
- juice and zest of 1 lime
- 0.5 red chilli, finely sliced
- 2 tbsp chopped coriander
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.