Member recipe
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Deviled Crab Tartlets

By anastasiab97 (GoodFood Community)
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  • Preparation and cooking time
    • Total time
    • 1 hour, plus 30 minutes chilling
  • More effort
  • Serves 6
Encased in melt-in-the mouth pastry, succulent crab meat is given a mild spicy kick.
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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

  • STEP 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.
  • STEP 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.
  • STEP 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.
  • STEP 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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