Chilli crab cocktail tartlets

Chilli crab cocktail tartlets

By
From
A Lot on Her Plate
Makes
6
Photographer
Helen Cathcart

I love a good crab cocktail, with crunchy lettuce, chilli mayonnaise and spring onion, but they really have to be made to order (who wants soggy lettuce?) and I don’t really want to be faffing around layering lettuce and crab in pretty glasses when I could be drinking wine and gabbing with pals. Which is why I came up with these tasty little tarts, which are perfect made ahead and served chilled, with a crispy green salad on the side. They also make for a perfect packed-lunch treat. There’s nothing like a kick of chilli to bring out the sweetness of crab, so I use both Sriracha chilli sauce and fiery bird’s-eye red chillies, but you can alter the heat level to suit your taste.

Shortcrust pastry

Ingredients

Quantity Ingredient
225g plain flour, plus extra for dusting
pinch salt
100g unsalted butter, chilled and cubed, plus extra for greasing
20g lard, chilled and cubed
3-4 tablespoons cold water

Filling

Quantity Ingredient
1 Home-cooked crab meat, (white and brown meat)
pinch sea salt
pinch white pepper
50g creme fraiche
50ml double cream
1 lime, zested and juiced
2 teaspoons sriracha sauce
1 egg, beaten
2 spring onions, finely chopped
2 red bird’s-eye chillies, finely sliced
1/2 baby gem lettuce, very finely sliced
1 tablespoon sweetcorn kernels, (tinned is fine, fresh is better)
1 tablespoon very finely chopped flat-leaf parsley leaves

Special equipment

Quantity Ingredient
6 10 cm loose-bottomed metal tart tins

Method

  1. To make the pastry, sift the flour and salt into a bowl, add the butter and lard and lightly rub them into the flour until you have a breadcrumb consistency, or whizz the flour and salt briefly with the butter and lard in a food processor then transfer to a bowl. Make a well in the middle and add 3 tablespoons of the water. Mix it in and gather the dough together with one hand to form a ball. If it’s too dry, add the remaining water a drop at a time until the dough comes together. Wrap the dough in cling film and chill in the fridge for 30 minutes.
  2. Preheat the oven to 180°C and lightly grease the tart tins. Remove the pastry from the fridge, roll it out on a lightly floured surface to 3 mm and line each tin with the pastry. Prick the pastry with a fork, cover the pastry shells with pieces of baking parchment and fill with baking beans. (Scrunch up the baking parchment before you line each case and it will be more pliable and fit more snugly into the holes.) Chill for 15 minutes, then bake blind for 10–12 minutes, until the pastry is turning golden and feels dry. Remove the beans and parchment, and bake for a further 3 minutes. Remove from the oven (keep the oven on) and leave to cool while you make the crab filling.
  3. Spoon the crab meat into a mixing bowl and carefully check there aren’t any pieces of shell. Season with salt and white pepper. Add the crème fraîche, cream, lime juice and zest, Sriracha and egg, and mix vigorously until well combined. Stir through the spring onion, two thirds of the chilli, the lettuce, sweetcorn and parsley. Spoon the filling mix into the cooled tart shells, top with the remaining chilli, and bake for 20–25 minutes, until the crab custard is set. Use a skewer to test this, by inserting it into the filling of one tart. If it comes out clean, they’re done. Serve, once cooled, with a crisp green salad.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again