Crab and watercress soufflé tarts

Crab and watercress soufflé tarts

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

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

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

  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.

Nutrition

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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