Thai Chilli Crab Tarts


500g Ready made short crust pastry

75g Grated Parmesan Cheese

225ml Double Cream

2 Eggs

2 Tins of White Crab Meat (170g each)

4 Red Chillies

3cm Fresh Ginger Grated

Squeeze of Lemon Grass Paste

8-10 Spring Onions

Roll out the pastry to quite a large size and sprinkle the grated Parmesan cheese all over the pastry.  Fold in two making sure the cheese stays in place.  Roll out again and repeat a few times.  This will give you an even distribution of Parmesan.  Cut into 8-10 rounds and place in buttered tartlet or Yorkshire Pudding tins.  Bake in a hot oven for 5 minutes then remove.  In a large bowl mix the eggs with the cream, add the Ginger and Lemon Grass paste.  Finely chop the Chillies making sure to remove the seeds, slice the Spring Onions and add these to the mixture, season with salt and pepper.  Drain the Crab Meat on a kitchen roll and place an even amount on each of the cooled pastry tarts.  Gently pour in the rest of the mixture into each tart and return to a hot oven for 15-18 minutes 180c cook until golden brown and the tarts have set.  These are best eaten warm with a green salad with fresh coriander.

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