Crispy Manchego Crab Tart with garlic Crab Claws & Salad - Day 99 of 100 Food Stories.

Crispy  Manchego Crab Tart with garlic Crab Claws & Salad.  
Gluten free.

​Ingredients:
1/2 sheet  gluten free or regular puff pastry.
1 egg separated( egg white to brush on pastry, egg yolk to go into crab mix.
125 grms cooked crab meat.
2 spring onions, chopped.
Juice of 1 lime.
A good pinch of nutmeg.
1 egg yolk.
25 grms grated Manchego.
Salt & pepper.
25 grms garlic butter.
12 crab claws.
Mixed leaves, cherry tomatoes, grated carrot & radish.

​Method:
Serves 2.

1. Preheat oven to 190 cen. 
2. Cut puff pastry into 2 squares & score a border 1 inch in. Prick with a fork. Pop into hot oven for 15 minutes. Remove.
3. Mix the crab with the lime juice, egg yolk, seasoning, spring onion, nutmeg & grated cheese.
4. Remove tartlets from oven. Spread with the crab mix & return to the oven for 10 minutes. Remove from the oven.
5. Melt the garlic butter in a pan & add crab claws. Gently heat for 4 - 5 minutes.​

To serve: 
Dress the plate with salad. Pop the tart into the middle. Serve with the crab claws on the side. Delicious if you have Aioli left from yesterday’s post.