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Tiny crab tartlets

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Tiny crab tartlets
These tasty mouthfuls are great for an appetiser with drinks.
Serves
36
Prep
20 minutes
Cook
15 minutes
Each 12g serving contains (excludes serving suggestion)
KCal
22
Carbs
1.0g
Fibre
0.1g
Protein
1.9g
Fat
1.2g
Saturates
0.6g
Sugars
0.1g
Salt
0.13g
Fruit/Veg Portion
0
Ingredients

Ingredients

36 little pastry cases (mini croustades)
1 egg, beaten
4 tbsp half-fat crème fraiche
1 tbsp fresh chives, snipped
pinch paprika
1 tbsp finely grated Parmesan cheese
225g fresh white crab meat
freshly ground black pepper
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Method

Recipe 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).
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