- main ingredient:
- 200 g readymade puff pastry
- beaten egg to glaze
- for the filling:
- 200 g cooked dunany crabmeat
- 2 spring onions (finely chopped)
- 2 tsp capers (finely chopped)
- 1 tblsp chopped parsley
- rind and juice of 1/2 a lemon
- 1 tblsp creme fraiche or sour cream
- black pepper to season
- salad ingredients:
- selection of mixed salad
- grated carrot
- 1 tblsp each sesame seeds and pumpkin seeds
- handful of cherry vine tomatoes
- strips of red pepper
- dressing ingredients:
- 1 tsp wholegrain mustard
- 2 tsp honey
- 4 tblsp olive oil
- 1 tblsp wine vinegar
- Mix together all the filling ingredients and leave aside.
- Roll out pastry quite thinly and cut out circles about 10cms/4 inches in diameter. Brush the outer edge of the circles with egg wash and place a spoonful of the filling in the left hand side of the pastry circle.
- Fold the right hand side of the pastry over the top of the crab filling and seal the edges well.
- Prick a hole on top to allow steam to escape.
- Brush all over with egg wash and place on a baking tray.
- Repeat this procedure until all the pastry and all the crab is finished.
- Bake for 20 mins in a hot oven 200C 400F No 6Gas or until puffed and golden.
- Method for Salad:
- Shake all dressing ingredients together in a jar
- Place all salad ingredients in a bowl and just before serving sprinkle in dressing and toss lightly.
If cooking the crab yourself, plunge into boiling salted water and cook for 12 minutes if crab is small or 15 minutes if crab is larger. If serving cold plunge into iced water to prevent further cooking. For most households, it is convenient to buy the crab ready cooked - make sure it is fresh and use very quickly after buying - it has a short shelf life. Cooked crab may be frozen and will keep for about one month- it begins to lose its flavour after that. Always pick through the crab meat thoroughly to ensure that all shell has been removed.