These delicious little crab tarts are perfect as a canapé or starter. They’re so easy to make and can be prepared in advance – simply pop them in the oven when you’re ready to serve. Made with fresh crab meat, these tarts are bursting with flavour and sure to be a hit with your guests!
Ingredients
- 250g fresh white crab meat
- 2 tbsp mayonnaise
- 1 tbsp lemon juice
- 1 tbsp chopped fresh chives
- 1 sheet ready-rolled puff pastry
- 1 egg, beaten
Method
- Preheat the oven to 190°C/fan 170°C/gas 5.
- In a bowl, mix together the crab, mayonnaise, lemon juice and chives.
- Cut the pastry sheet into 12 squares and spoon the mixture into the centre of each one. Brush the edges with beaten egg, then fold over to form a parcel. Press the edges together to seal.
- Place the tarts on a baking sheet and bake for 10-12 minutes until golden brown and cooked through.
Potential changes & improvements
If you’re not a fan of mayonnaise, you could try using crème fraîche or Greek yogurt instead. For a bit of extra flavour, you could add a pinch of cayenne pepper, paprika or chilli flakes to the crab mixture. If you’re short on time, you could use shop-bought shortcrust pastry instead of puff pastry.
What other food it works well with
These crab tarts would be delicious served with a simple green salad and a glass of chilled white wine.
Common Mistakes
When making pastry, be careful not to overwork it or it will become tough. If the mixture is too wet, add a little more flour; if it’s too dry, add a little more water. When folding the pastry parcels, make sure they’re well sealed or the filling will leak out during cooking.
Nutritional Information
Per serving: 107 kcals, 6.4g fat (1.2g saturated), 10.7g carbs, 0.5g sugars, 1.0g protein, 0.4g salt
Allergens
Contains egg, gluten