Spiced crab & rocket salad

Succulent spiced crab meat has been given a sharp and tangy twist with an exotic squeeze of lime in this super quick summer supper

What you need:

• 1 x 170g can white crabmeat , drained
• 2 tbsp Patak’s Tikka Masala Curry Paste
• 1 tbsp chives, chopped
• 2 tbsp crème fraiche
• 75g rocket leaves, washed
• ½ - 1 red chilli, deseeded and sliced
• ½ red onion, sliced
• 1 clove of garlic, chopped
• ½ tsp mustard seeds
• ¼ tsp black pepper
• juice of half a lime
• salt, to season
• few sprays of 1-cal oil

What you do:

1. In a pan spray 1-cal oil and heat the mustard seeds on a medium flame until they start to sizzle.
2. Add the garlic, chilli and black pepper, heat for a few seconds and then add the Patak’s Tikka Masala Curry Paste.
3. Cook for 1 minute before adding the sliced red onion. Allow to cook for 2 minutes and then add the crabmeat and allow to cook for a further one minute until warmed through.
4. Remove from the heat and stir in the crème fraiche and chives. Check the seasoning and squeeze in some lime juice.
5. Toss the rocket leaves together with the crabmeat. Tastes great served hot or cold.

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