Crab Lemongrass Tartlets

This recipe is delicious and if you want another extra special treat or a side dish try filling a frozen pie shell with a new batch of the crab mixture and double the recipe.

Ingredients -

1/2 Pound Lump Crabmeat, picked over
4 Lemongrass Stalks, white parts only - finely chopped
4 Eggs
1/2 Cup Heavy Cream
2 Scallions, white and green parts sliced 1/8 inch thick and reserved separately
Salt and Freshly Ground White Pepper

1/2 Pound Frozen Puff Pastry Dough - thawed

Preparation:

Combine the crab, lemongrass, eggs, cream and scallions in a large bowl.
Season with the salt and white pepper.
Mix and set aside.
Preheat the oven to 350 F.
Unfold the sheet of puff pastry and cut six 3x3 inch squares.
Prick the squares with a fork at 1/2 inch intervals.
Spray a muffin tin with 2 inch cups with nonstick cooking spray and press a pastry square into each.
Line each tartlet with foil and fill with uncooked beans to keep the pastry from buckling.
Bake for about 10 minutes or until the sides of the pastry are golden.
Remove the foil and continue to bake for another 5 minutes or until the bottoms are golden.
Divide the crab mixture among the tartlet’s and bake for 12 to 15 or just until the tip of a knife or cake tester inserted in the filling comes out clean.
Serve warm or at room temperature.

Cooking Tip

Lump Crabmeat Tip

Make sure that you go through the crab very thoroughly to check for bits of bone. There is nothing worse than having a beautiful and elegant meal and have someone find a piece of the bone or cartilage in the delicious bite they take.

Cooking Tip

Puff Pastry Dough Tip

Make sure that the pastry if full thawed before attempting to work with it. Even if it is slightly frozen it can crack and ruin the beautiful affect of the presentation of the dish.