Crab and watercress soufflé tarts

Crab and watercress soufflé tarts
  • Serves icon Serves 4
  • Time icon 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
Calories
392kcals
Fat
4.2g (8.3g saturated)
Protein
17.2g
Carbohydrates
26.3g (2.2g sugars)
Fibre
1.7g
Salt
1.2g

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

Method

  1. Preheat the oven to 200°C/fan180°C/gs 6.
  2. Melt the butter in a large saucepan over a medium heat, then add the flour and cayenne pepper. Cook, stirring, for 2 minutes.
  3. Slowly whisk in the milk until it forms a thick paste, then add the egg yolks (whites reserved), crabmeat and the watercress.
  4. Remove from the heat and season well (it should taste a little too salty).
  5. Whisk the reserved egg whites in a clean bowl until soft peaks form.
  6. Gently fold 1 tbsp through the crab mixture to loosen it, then fold through the remaining whisked egg whites in 2 batches until combined.
  7. 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.

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