Sunday, November 6, 2011

Crab Tartlets

We love finger foods here. I am always on the hunt for new appetizers to serve at the various family functions. Puff pastry is always a good place to start. You can create strudels out of it, layer it with ingredients and fold it over, cut it into rounds and place them in muffin tins, it provides a near infinite variety of snacks and dishes.

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.

Crab Tartlets

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

  1. Preheat the oven to 375° F.
  2. Place the rounds of puff pastry into the bottom of a 12-well muffin pan.*
  3. 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.
  4. Taste and then season with salt, pepper and Old Bay to suit your taste.
  5. Add the bread crumbs and toss to combine well.
  6. 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. 
  7. 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.

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