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Crab and watercress soufflé tarts

Name: Crab and watercress soufflé tarts
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Serves 4
Ingredients: 4 x 10cm shortcrust pastry cases; 15g butter; 15g plain flour; 140ml whole milk; 2 free-range eggs (separated); 150g white crabmeat (see our how-to video below); 3 tbsp brown crabmeat (see our how-to video below); Handful of finely chopped watercress; Large pinch cayenne pepper

Published: 13 Jul 18
Updated: 18 Mar 24

With a green salad on the side, this quick crab and watercress soufflé tart recipe makes a great light supper or summer starter.

Easy
June 2013

Test kitchen approved

Serves 4
15 mins to prepare, 15 mins to bake

With a green salad on the side, this quick crab and watercress soufflé tart recipe makes a great light supper or summer starter.

Nutrition: per serving

Calories: 392kcals
Fat: 4.2g (8.3g saturated)
Protein: 17.2g
Carbohydrates: 26.3g (2.2g sugars)
Fibre: 1.7g
Salt: 1.2g

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Ingredients

4 x 10cm shortcrust pastry cases
15g butter
15g plain flour
140ml whole milk
2 free-range eggs (separated)
150g white crabmeat (see our how-to video below)
3 tbsp brown crabmeat (see our how-to video below)
Handful of finely chopped watercress
Large pinch cayenne pepper

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Method

Preheat the oven to 200°C/fan180°C/gs 6.
Melt the butter in a large saucepan over a medium heat, then add the flour and cayenne pepper. Cook, stirring, for 2 minutes.
Slowly whisk in the milk until it forms a thick paste, then add the egg yolks (whites reserved), crabmeat and the watercress.

Remove from the heat and season well (it should taste a little too salty).
Whisk the reserved egg whites in a clean bowl until soft peaks form.
Gently fold 1 tbsp through the crab mixture to loosen it, then fold through the remaining whisked egg whites in 2 batches until combined.
Divide the mixture among the pastry cases, then put them on a baking sheet and bake in the top third of the oven for 12-15 minutes until golden. Serve straightaway.