Tiny Crab Tartlets

Tiny Crab Tartlets are elegant bite-sized appetisers filled with fresh crab, crème fraiche, Parmesan cheese, and chives. Their crisp pastry shells and creamy savoury filling create a delicious contrast of textures and flavours. Easy to prepare and suitable for entertaining, they offer a lighter diabetic-friendly option that guests are sure to enjoy.

Prep Time 20

Cook Time 15

Total Time 35

Servings Tartlets

Ingredients

36 small pastry cases mini croustades
1 large egg beaten
4 tbsp half-fat crème fraiche
1 tbsp fresh chives snipped
1 pinch paprika
1 tbsp Parmesan cheese finely grated
225 g white crab meat fresh
freshly ground black pepper

Instructions

Preheat the oven to 200ºC/gas 6.
Place the pastry cases onto a baking sheet.
36 small pastry cases
Beat together all the remaining ingredients and use to fill the pastry cases.
1 large egg, 4 tbsp half-fat crème fraiche, 1 tbsp fresh chives, 1 pinch paprika, 1 tbsp Parmesan cheese, 225 g white crab meat, freshly ground black pepper
Bake for about 15 minutes, until the filling is just set and turning golden.
Cool a little and serve.

Notes

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)

Nutrition