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Member recipe

Deviled Crab Tartlets

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Serves 6

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

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  • 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


    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.

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