The family also goes nutso over seafood, particularly crab, so any opportunity to fold together something crabby with something creamy is always welcome in this house.
Makes 12 tartlets
- 1 sheet puff pastry, thawed and cut into rounds with a 3 inch biscuit cutter
- ½ cup lump crab meat, roughly chopped
- 2 tablespoons of mayo
- 2 tablespoons garlic and herb Boursin cheese
- ½ teaspoon sriracha more or less to taste
- 1 teaspoon whole grain mustard
- 1½ teaspoons minced shallot
- 1½ teaspoons minced celery
- ¼ cup shredded cheese - I used a mixture of extra-sharp cheddar, parm and romano
- Old Bay to taste
- ¼ cup soft, unseasoned bread crumbs
- Preheat the oven to 375° F.
- Place the rounds of puff pastry into the bottom of a 12-well muffin pan.*
- Mix together the crab, mayo, sriracha, mustard and Boursin in a bowl, then add the minced shallot and celery and the shredded cheese. Stir well to combine.
- Taste and then season with salt, pepper and Old Bay to suit your taste.
- Add the bread crumbs and toss to combine well.
- Put a heaping teaspoon on top of each pastry round in the muffin pans and then bake for 15 - 20 minutes or until the pastry starts to get golden brown.
- Carefully pry the tartlets from the muffin pan and let cool on a wire rack and then serve.
- I put the pastry rounds into an ungreased muffin pan and then stuck like hell, but for some reason, with this particular muffin pan, that is always the case. Next time I might try greasing it liberally with Crisco or even resorting to muffin liner papers or using my new silicone muffin cups.
- Any leftover crab mixture makes a wonderful crab cake mixture with the addition of a bit more soft bread crumbs. The resulting texture is soft and somewhat bready, like what you get with baked stuffed clams. It was an unexpected delight.