Name: Tiny crab tartlets
Prep time: 20 minutes
Cook time: 15 minutes
Yield: 36
Ingredients: 36 little pastry cases (mini croustades); 1 egg, beaten; 4 tbsp half-fat crème fraiche; 1 tbsp fresh chives, snipped; pinch paprika; 1 tbsp finely grated Parmesan cheese; 225g fresh white crab meat; freshly ground black pepper

These tasty mouthfuls are great for an appetiser with drinks.

Serves

Prep

20 minutes

Cook

15 minutes

Each 12g serving contains (excludes serving suggestion)

KCal

Carbs

1.0g

Fibre

0.1g

Protein

1.9g

Fat

1.2g

Saturates

0.6g

Sugars

0.1g

Salt

0.13g

Fruit/Veg Portion

What makes a healthy, balanced diet?

Ingredients

36 little pastry cases (mini croustades)

1 egg, beaten

4 tbsp half-fat crème fraiche

1 tbsp fresh chives, snipped

pinch paprika

1 tbsp finely grated Parmesan cheese

225g fresh white crab meat

freshly ground black pepper

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Method

Step 1

Preheat the oven to 200ºC/gas 6.

Step 2

Place the pastry cases onto a baking sheet. Beat together all the remaining ingredients and use to fill the pastry cases.

Step 3

Bake for about 15 minutes, until the filling is just set and turning golden. Cool a little and serve.

Recipe tips

These are best eaten (or frozen) the same day to stop the pastry going soggy.
For a vegetarian option, replace the crab with the equivalent weight of thinly sliced sautéed onions or mushrooms.
If you can't find bite-sized pastry cases, then line mini tart tins with very thinly rolled shortcrust or filo pastry (200g).