Squeeze excess moisture from 100g crab meat.
Place the crab, a finely chopped spring onion and 1/2 tbsp finely chopped fresh coriander leaves in a bowl.
Combine 2 tbsp peanut oil, 2 tbsp lime juice and a crushed garlic clove in a jug. Add to crab mixture. Toss to combine
Place wild spinach leaves on 2 platters.
Top each leaf with 1 tablespoon crab mixture.
Top with thinly sliced red chilli. Serve.
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