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Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
Creole Spiced Crab Tarts with Lemon and Chilli
Introduction from Rukmini Iyer
I first had these crab tarts in a restaurant on a US road trip, and found them so addictive that I wrote down everything I could remember about them as soon as I got back to the hotel. Several re-creations later and I was happy with this version – they’re perfect as a dinner party starter, for a light lunch or supper with a salad, or even for lunchboxes. The secret ingredient? Tinned crab – by all means use fresh if you prefer, but tinned makes no discernible difference under all the hot sauce and garlic.
Ingredients
Method
Preheat the oven to 180°C fan/200°C/gas 6.
In a large bowl, mix the Philadelphia, paprika, hot sauce, garlic, onion and lemon juice, then gently stir through the crabmeat. Taste, and adjust the hot sauce as you wish. (The lid accidentally fell off my bottle of sriracha once and it didn’t do any harm, so be generous.)
Lay your puff pastry out on a baking sheet or in a shallow roasting tin, and cut it into 8 squares. Divide the crab mix equally between the pieces of pastry and spread it out, leaving a 1cm border at the edges. Scatter each tart with a little Parmesan and breadcrumbs, then transfer to the oven to cook for 25–30 minutes, until the pastry is golden brown and crisp.
Scatter with flat-leaf parsley, and serve hot.
Note: These keep well in the fridge to serve the following day, and if you’re dying of hunger, 40 seconds in the microwave will do rather than waiting for the oven to reheat.
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From the book
The Roasting Tin Around The World
Easy one-dish dinners inspired by flavours from around the world
Leave the hard work to the oven with minimal prep and less washing up
From easy midweek dinners to simple bakes and desserts
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