321652-1-eng-GB_4542

Crab and avocado tart

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

Nutritional info per serving

Per serving: 372kcals, 25.5g fat (9.1g saturated), 18.6g protein, 18.3g carbs, 0.9g sugar, 1.1g salt

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INGREDIENTS

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

METHOD

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.

  • This is an ideal Christmas lunch starter. Get ahead by baking the pastry squares and preparing the crab mixture in advance.
  • Invest in an Australian Riesling to go with the tart, as a zesty lime flavour works a treat.

From December 2009

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