Succulent Crab Tartlets with Dill-Pepper Aioli
Tartaletas de CangrejoInspired by the flavors of Bilbao, these crab tartlets boast a delectable combination of shrimp, lump crab meat, dill, hard-boiled egg, and piquillo pepper. The creamy filling is bound together with a zesty dill-pepper aioli. Assemble just before serving for a delightful appetizer.
Ingrediënten
- 5 medium shelled cooked shrimp finely chopped
- 5 tablespoons shredded lump crab meat
- 2 tablespoons finely chopped dill or cornichon pickle
- 4 tablespoons finely chopped hard-boiled egg
- 2 tablespoons finely chopped jarred piquillo pepper or pimiento
- 2 tablespoons finely chopped sweet onion Vidalia or other
- Mayonnaise to taste
- About 15 puff pastry tartlet shells homemade or storebought
- Pimiento or parsley for garnish
Instructies
- In a medium bowl, combine finely chopped shrimp, shredded lump crab meat, chopped dill or cornichon pickle, chopped hard-boiled egg, chopped piquillo pepper, and chopped sweet onion.
- Stir in mayonnaise gradually until a smooth, creamy mixture is achieved.
- Adjust the amount to your taste.
- This mixture can be prepared ahead and refrigerated.
- Just before serving, fill each tartlet shell with the crab mixture.
- Garnish each tartlet with a small piece of pimiento or a sprig of parsley for a visually appealing touch.
Notes / Tips / Wine Advice:
Serve these succulent crab tartlets to enjoy the exquisite flavors and textures.
Nutritional Information
Calories: 100 kcal
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