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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

  1. Preheat oven 170c
  2. Roll the pastry out thinner so it’s about 3mm thick
  3. Cut the pastry out so its larger than the tart cases
  4. Lay a disc of pastry over a case and press the pastry into the mould with another case and leave on top
  5. Repeat for reaming cases
  6. Place the cases on to a tray and put another tray on top and something heavy to prevent the pastry rising
  7. Bake for 18 minutes
  8. Remove from the oven. Allow to cool and then remove pastry from cases
  9. Put the crab in to a bowl with the mayonnaise, ketchup, Worcestershire sauce, herbs. Mix well and season with lime juice and salt
  10. Finely slice discs of apple
  11. Then slice into strips
  12. Spoon the crab into the tart cases. Place the apple strips on top of the crab meat

 

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