Mini Crab Tartlets (Aperitif)

 

                These delicate bites will transport you to Asia. Preferably use canned crabmeat for this recipe. This way, you can serve a large number of guests with as much success without having to spend hours peeling shellfish.

For 36 mini-tartlets

• 200 g canned crabmeat, drained
• 75 g canned water chestnuts, drained and finely chopped
• 2.5 cm (1 in.) peeled and grated ginger
• 2 finely chopped green onions
• Grated zest and juice of 1 lime (lime)
• 1 clove garlic finely chopped
• ½ red chilli, seeded and finely chopped
• 10 ml sesame oil
• 30 ml chopped coriander leaves
• 9 small sheets of phyllo dough
• 50 g melted butter
• Salt and pepper from the mill

1. Put the crab meat in a bowl and crumble it with a fork; add water chestnuts, ginger and green onions.
2. In another bowl, combine the lime zest and juice, garlic, chilli and sesame oil; season.
3. Pour this mixture into the crab mixture; you can make this mixture up to 4 hours before cooking, then add the cilantro.
4. Preheat the oven to 350F (180C).
5. Unroll the phyllo sheets, then cut them into 108 squares of 7 cm x 7 cm.
6. To do this, keep the leaves in a pile; first draw 12 squares on the top sheet, then cut all the sheets together.
7. Separate the 108 squares into 2 or 3 piles that you will keep in a plastic bag.
8. Brush 3 squares of phyllo dough with butter, then place them on top of each other, staggering them slightly to form a sort of star; quickly, but delicately, place the puff pastry thus formed in a mini-muffin pan, with the tips still pointing upwards.
9. Repeat the operation to fill all the moulds.
10. Bake the tart shells for 8 to 10 minutes, until they are golden brown; Take out of the oven and let cool down.
11. Then gently unmold the bases; be careful, they are fragile.
12. Fill the mini-tart shells with the crab mixture and serve.

BON APPÉTIT