- 375g pack all-butter puff pastry
- 200g (7oz) white crab meat
- large handful coriander, finely chopped
- good pinch dried chilli flakes
- 4tbsp low-fat mayonnaise
- zest and juice 1 lime
- You will need:
- 2 large baking sheets, 1 lightly oiled
Heat the oven to 200C, 180C fan, 400F, gas 6. Roll out the puff pastry and cut out 15 x 7cm (2¾in) circles. Place them on the lightly oiled baking sheet. Prick with a fork, then place the second baking sheet on top. Bake for 10 minutes, then remove the extra baking sheet and allow to cook for another 5 minutes, or until golden and crisp. Remove to a wire rack to cool.
Meanwhile, mix together the remaining ingredients in a bowl with some seasoning, reserving some coriander for garnish. Top each pastry circle with some crab mixture and the reserved coriander.
Top Tip for making Mini Crab Open Tartlets
You can do all your preparation for these nibbles the day before, then just assemble when you’re ready to serve