Baby Crab Tartlets
Serves: Makes about 24-28
INGREDIENTS
1 stalk lemon grass,
2 spring onions, trimmed and finely sliced
25 grams butter
3 eggs
3/4 cup cream
1/2 ground black pepper
170 gram can crabmeat, well drained (or ˝ cup fresh)
1/2 cup grated gruyere cheese
24-28 baby pastry cases
2 spring onions, trimmed and finely sliced
25 grams butter
3 eggs
3/4 cup cream
1/2 ground black pepper
170 gram can crabmeat, well drained (or ˝ cup fresh)
1/2 cup grated gruyere cheese
24-28 baby pastry cases
Tasty tidbits for a lunch or even as pre-dinner nibbles if you don't have a starter.
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METHOD
1. Trim the lemon grass where it becomes green. Discard the stringy green reed and finely slice the white bulb end.
2. Cook the spring onions and lemon grass in the butter in a frying pan for 3-5 minutes until softened. Set aside to cool and then mix together with the eggs, cream, black pepper and crab meat.
3. Spoon crab mixture into pastry cases. Bake at 190°C for 12-15 minutes or until cooked and golden.
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