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Devilled crab & pea tarts
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The sweetness of peas and dill complements the crabmeat in these elegant little tarts, while a hint of spice cuts through the richness.
320g puff pastry sheet
1 egg, beaten
120g Essential Petits Pois
80g Essential Reduced Fat Crème Fraîche
100g pack Seafood & Eat It Fifty Fifty Crab
2 Essential Salad Onions, finely sliced
1-1½ tsp Tabasco sauce
1 unwaxed lemon, zest and a squeeze of juice
¼ x 20g pack dill, fronds only, finely chopped
80g pack pea shoots
1 tsp extra virgin olive oil
1. Preheat the oven to 220ºC, gas mark 7. Boil the kettle. Unroll the pastry on a baking tray and cut it into 4 rectangles. Score a 1cm border around each rectangle; brush the borders with a little of the beaten egg. Prick the inner rectangles with a fork. Bake for 10 minutes, then push down the middles if they have puffed up.
2. While the pastry is cooking, cook the peas according to pack instructions, then drain and cool. In a bowl, mix the remaining beaten egg with the crème fraîche, crab, salad onions, Tabasco, lemon zest, dill and peas; season. Spread over the inner rectangle of each tart and bake for 10-12 minutes, until golden and set. Dress the pea shoots with the olive oil and a squeeze of lemon juice. Scatter a handful over each tart and serve the rest on the side. If taking outside, pack the pea shoots and dressing separately.
Typical values per serving:
This recipe was first published in June 2021.