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Matt Gillan at Home
Matt Gillan at Home RECIPES
Crab Tartlets
Crab Tartlets
Ingredients
Makes approx. 12 tarts
150g pre rolled puff pastry
150g picked white crab meat
30g mayonnaise
8g (1tsp) tomato ketchup
5 drops Worcestershire sauce
Lime juice
Salt
3 tablespoons Chopped herbs of choice (chives or coriander work well)
1 Granny smith apple
Method
Small 3cm tart case moulds
Preheat oven 170c
Roll the pastry out thinner so it’s about 3mm thick
Cut the pastry out so its larger than the tart cases
Lay a disc of pastry over a case and press the pastry into the mould with another case and leave on top
Repeat for reaming cases
Place the cases on to a tray and put another tray on top and something heavy to prevent the pastry rising
Bake for 18 minutes
Remove from the oven. Allow to cool and then remove pastry from cases
Put the crab in to a bowl with the mayonnaise, ketchup, Worcestershire sauce, herbs. Mix well and season with lime juice and salt
Finely slice discs of apple
Then slice into strips
Spoon the crab into the tart cases. Place the apple strips on top of the crab meat
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