Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
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Creole Spiced Crab Tarts with Lemon and Chilli
Introduction
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
| Philadelphia | |
| paprika | |
| favourite hot sauce (I like to non-canonically use sriracha, but D. L. Jardine's Texas Champagne is lovely) | |
| garlic, grated | |
| red onion, finely chopped | |
| lemon, juice only | |
| jumbo crabmeat, drained | |
| puff pastry (all butter if you can find it) | |
| finely grated Parmesan | |
| white breadcrumbs | |
| To serve: | |
| finely chopped fresh flat-leaf parsley |
Preview
This recipe is a preview
Buy The Roasting Tin Around The World for the full recipe, and more great recipes from Rukmini Iyer
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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