Crab and avocado tart

  • Serves 8
  • Takes 10 minutes to make, 15-18 minutes to cook, plus cooling
  • Easy
This this crab and avocado recipe is ideal for a Christmas lunch starter. Get ahead by baking the pastry squares and preparing the crab mixture in advance.

Nutritional info per serving

  • Calories372kcals
  • Fat25.5g (9.1 saturated)
  • Protein18.6g
  • Carbohydrates18.3g (0.9g sugar)
  • Salt1.1g

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  • 375g pack all-butter ready-rolled puff pastry
  • 400g fresh white crabmeat
  • 1 heaped tbsp mayonnaise
  • 2 tbsp crème fraîche
  • Good pinch of cayenne pepper
  • Juice of ½ lime
  • Handful of fresh dill, chopped, plus extra fronds to garnish
  • Knob of unsalted butter
  • 24 raw king prawns, peeled
  • 3 small ripe avocados, sliced


  1. Preheat the oven to 220°C/fan200°C/gas 7. Unroll the pastry on a baking sheet and prick all over with a fork. Place another heavy baking sheet on top and bake for 10-12 minutes. Remove from the oven and, using oven gloves, press down on the top baking sheet to help flatten the pastry. Return to the oven for 5-6 minutes more until golden brown. Slide onto a board and cool for 10 minutes before cutting into 8 squares. Set aside.
  2. Mix the crabmeat with the mayonnaise, crème fraîche, cayenne pepper, lime juice and chopped dill. Season well and set aside.
  3. Heat the butter in a frying pan over a high heat until foaming. Add the prawns and cook until they are pink and slightly golden, and cooked through. Set aside.
  4. Divide the sliced avocado among the 8 pastry squares, then top with a dollop of the crab mixture and 3 of the warm prawns. Garnish with dill and serve immediately.
  • Bake the pastry squares and whip up the crab mix in advance, ready to assemble for lunch.
  • Invest in an Australian Riesling to go with the tart, as a zesty lime flavour works a treat.

From December 2009

Main Ingredients:

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