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Crab Tartlets

Tartaletas de Cangrejo
These exquisite crab tartlets are a delightful treat that I first encountered at a restaurant in Bilbao. The combination of flavors in this crab mixture quickly made it one of my favorite tartlet fillings.
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Ingredients

MAKES ABOUT 15 TAPAS

  • 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 onion such as Vidalia or other sweet onion
  • Mayonnaise mayonesa, to taste
  • About 15 puff pastry tartlet shells homemade or storebought
  • Pimiento or parsley for garnish

Instructions

  • In a medium bowl, combine the finely chopped shrimp, shredded lump crab meat, dill or cornichon pickle, hard-boiled egg, piquillo pepper or pimiento, and chopped onion.
  • Add mayonnaise to the mixture to achieve a smooth, creamy consistency.
  • You can prepare this filling in advance.
  • Fill each tartlet shell with the crab mixture, and garnish with pimiento or parsley.

Notes & Wine Advice

Serve and savor the delicious crab tartlets. Enjoy!
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Course; Fish / Tapas
Cuisine; European / Spain