Crab Salad Tartlets
Crab salad in a tartlet plays by different rules than crab salad in a bowl: it has to be thicker, because pastry does not hold juice. So the sweetcorn is drained, the crab sticks are cut smaller than usual, and there is less mayonnaise than you would expect.
- Prep
- 25 min
- Cook
- 10 min
- Total
- 35 min
- Servings
- 8
- Level
- Easy
- Per serving
- 250 kcal
Ingredients
Makes: 24 tartlets, 8 portions
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
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Step 1: Boil and cool the eggs
Nine minutes in boiling water, then into cold. Warm egg melts mayonnaise in a salad and makes it split.
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Step 2: Drain the sweetcorn
Leave it in a sieve for 10 minutes and blot it dry. Its liquid is the main reason tartlets leak.
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Step 3: Cut everything small
Dice the crab sticks and eggs to 3–4 mm. A big dice looks good in a bowl; in a shell it simply will not stay on the spoon.
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Step 4: Dress it
Mix everything with the mayonnaise, garlic, dill, salt and pepper. The salad should be thick enough that a spoonful holds its shape on a plate.
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Step 5: Fill the shells
Spoon it in no more than 20 minutes before serving and top each with a sprig of dill.
Tips & variations
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Tip
Cut crab sticks while still half-frozen — they dice cleanly instead of shredding into threads.
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Tip
The garlic works as an amplifier rather than a flavour: one clove is barely detectable, but without it the salad tastes flat.
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Variation
Swap the sweetcorn for finely diced fresh cucumber, patted dry: fresher, and less sweet.
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Storage
The salad keeps one day in the fridge. Filled tartlets last two hours before the pastry softens.
Nutrition
| 1 serving | Whole dish 8 servings | |
|---|---|---|
| Energy | 250 kcal | 2,000 kcal |
| Protein | 9 g | 72 g |
| Fat | 16 g | 128 g |
| Carbohydrates | 16 g | 128 g |
Approximate values calculated from standard ingredient data.
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