Devilled crab tartlet

Sally Abé

Sally Abé

18th February 2020
Sally Abé

Devilled crab tartlet

240 min

Makes 24 tarts


  • 12 eggs 1200 double cream 500 cheddar, grated 600 picked white crab meat 20 salt 5 cayenne pepper 4 nutmeg (Use whole and microplane) 4 ground black pepper

Shortcrust Pastry

  • 3300 plain flour 1500 butter, diced 600 egg yolks 30g salt 300ml water

Brown crab mayonnaise

  • 250 brown crab meat – blitzed in vitaprep until smooth 40 yolk 20 cider vinegar 400 grapeseed oil 1 lemon juice salt 2 gelespessa


Whisk together eggs and cream then add crab meat and cheese. Weigh all the spices on the gram scales and stir into the mix.

Bake at 160 degrees fan 3 for 15 minutes.

Shortcrust Pastry

Mix the flour, salt and butter together on the Hobart with the paddle until breadcrumb consistency.

Mix together the egg yolk and water and slowly add to the bowl, mix until fully incorporated and the pastry leaves the edges of the bowl clean.
Divide into 9 blocks and chill for one hour.

Roll into sheets to a thickness of 3mm then cut out with the largest cutter.

To cook, spray the tart moulds with oil spray.
Roll each piece of pastry to a thickness of 2mm and carefully line each mould. Prick the bottom of the shells with a fork. Lay a double layer of clingfilm in each case and fill with baking beads/pearl barley. Leave to rest in the freezer for 20 minutes.
Bake at 175 fan 3 for around 12 minutes then remove the baking beads and finish cooking for a further 5 minutes until cooked through.
Leave to cool then use a microplane to even the edges. Remove from the cases then brush lightly with egg yolk and return to the oven for 2 minutes to set the yolk.

Brown crab mayonnaise

Add the yolk, vinegar and a pinch of the salt to the robot coupe and begin to blend.

Drizzle in the oil slowly to form a thick mayonnaise.

Add the brown crab.

Thicken with gelespessa.

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