Crab and avocado tart

Crab and avocado tart
  • Serves icon Serves 8
  • Time icon Takes 10 minutes to make, 15-18 minutes to cook, plus cooling

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.

Nutrition: per serving

Calories
372kcals
Fat
25.5g (9.1 saturated)
Protein
18.6g
Carbohydrates
18.3g (0.9g sugar)
Salt
1.1g
Calories
372kcals
Fat
25.5g (9.1 saturated)
Protein
18.6g
Carbohydrates
18.3g (0.9g sugar)
Salt
1.1g

Ingredients

  • 375g pack all-butter ready-rolled puff pastry
  • 400g fresh white crabmeat (see our how-to video below)
  • 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.

delicious. tips

  1. Bake the pastry squares and whip up the crab mix in advance, ready to assemble for lunch.

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