Save for later

Tiny crab tartlets

Thumbnail
Thumbnail
Thumbnail
These tasty mouthfuls are great for an appetiser with drinks.
Serves
36
Prep
20 minutes
Cook
15 minutes
Each 11g serving contains (excludes serving suggestion)
KCal
28
Carbs
1.0g
Fibre
0.1g
Protein
1.8g
Fat
1.8g
Saturates
0.90g
Sugars
0.1g
Salt
0.10g
Portion Fruit & Veg
0
Ingredients
Ingredients
36 little pastry cases (mini croustades)
1 egg, beaten
4 tbsp crème fraiche
1 tbsp fresh chives, snipped
pinch paprika
1 tbsp finely grated Parmesan cheese
225g fresh crab meat
freshly ground black pepper
Method
  1. Preheat the oven to 200ºC/gas 6.
  2. Place the pastry cases onto a baking sheet. Beat together all the remaining ingredients and use to fill the pastry cases.
  3. Bake for about 15 minutes, until the filling is just set and turning golden. Cool a little and serve.
Chefs tips
  • These are best eaten (or frozen) the same day to stop the pastry going soggy.
  • For a vegetarian option, replace the crab with the equivalent weight of thinly sliced sautéed onions or mushrooms.
  • If you can't find bite-sized pastry cases, then line mini tart tins with very thinly rolled shortcrust or filo pastry (200g).
Brand Icons/Telephone check - FontAwesome icons/tick icons/uk