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.