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Devilled Crab Tartlets

Encased in melt-in-the mouth pastry, succulent crab meat is given a mild spicy kick.

  • Timer Prep 45 min
    Cook 45 min
  • Chart 405.0 cal/
  • Chef hat Medium


Dice the butter. Finely chop the small onions.


  1. 1 Sift the flour and a pinch of salt into a bowl, then rub in the butter until the mixture resembles breadcrumbs.
  2. 2 Add the egg yolk and 1-2 tbsp cold water per yolk used, and stir to bring the mixture together.
  3. 3 Knead briefly and wrap in cling-film. Chill in the fridge for 30 minutes.
  4. 4 To make the filling, heat the butter in a large frying pan and add the onion. Cook gently for 4-5 minutes until softened.
  5. 5 Pour in the sherry and simmer for 2 minutes.
  6. 6 Add the vinegar and Worcestershire sauce and simmer for another 1 minute.
  7. 7 Stir in the mustard and cayenne pepper, remove from the heat and leave to cool.
  8. 8 Heat the oven to 190°C/375°F/gas 5 (170°C for fan ovens).
  9. 9 Roll out the pastry and use to line tartlet tins (with 10cm diameters).
  10. 10 Line with baking paper and baking beans. Bake for 15 minutes then remove the paper and beans.
  11. 11 Scoop the crab meat from the shells into a bowl and mix briefly.
  12. 12 Beat together the egg and cream, then fold in the onion mixture and crab meat.
  13. 13 Spoon into the pastry cases and bake for 15-20 minutes, until just set.
  • Average per serving
  • Calories 405.0kCal
  • Fat24.9g
  • Saturated13.6g
  • Salt1.06g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg