No image available
Member recipe

Deviled Crab Tartlets

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by

Servings

Serves 6

Encased in melt-in-the mouth pastry, succulent crab meat is given a mild spicy kick.

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • For the Pastry:
  • 175g Plain flour
  • 75g Chilled butter, diced
  • 1 Large egg yolk
  • For the Filling:
  • Knob of butter
  • 1/2 Small onion
  • 100ml Dry sherry
  • 2tsbp White wine vinegar
  • 1tbsp Worcestershire sauce
  • 1tsp English mustard
  • Pinch cayenne pepper
  • 2x150g Dressed cromer crabs
  • 1 Large egg
  • 150ml Single cream

Method

    1. Sift the flour and a pinch of salt into a bowl, then rub in the butter until the mixture resembles breadcrumbs. Add the egg yolk and 1-2tbsp cold water, and stir to bring the mixture together. Knead briefly on a floured work surface and wrap in clingfilm. Chill in the fridge for 30 minutes.
    2. To make the filling, heat the knob of butter in a large frying pan and add the onion. Cook gently for about 4-5 minutes until softened, then pour in the sherry and simmer for 2 minutes. Add the vinegar and Worcestershire sauce and simmer for another minute. Stir in the mustard and cayenne pepper, remove from the heat and leave to cool.
    3. Heat the oven to 190C (170C fan). Roll out the pastry and use to line 6 tartlet tins (10cm diameter).line with baking paper and baking beans and blind bake for 15 minutes. Remove the paper and beans.
    4. Scoop the crab meat from the shells into a bowl and briefly mix. Beat together the egg and cream, then fold in the onion mixture and crab meat. Spoon into the pastry cases and bake for 15-20 minutes, until just set.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (0)

We’d love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?

Be the first to comment on this recipe…

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…