Deviled Crab Tartlets
Member recipe by anastasiab97
Encased in melt-in-the mouth pastry, succulent crab meat is given a mild spicy kick.
- 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
- 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.
- 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.
- 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.
- 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.
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