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