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Crab & Wensleydale Tartlets




340g shortcrust pastry
1 egg white
230g fresh white or brown crab meat
50g fresh brown crab meat
2 egg yolks
3 tbsp double cream
1 pinch cayenne pepper
85g grated Wensleydale cheese
Salt and pepper


  1. Roll out the pastry and line 4 tartlet moulds.
  2. Bake blind at 200°c for 15 minutes.
  3. Take out and cool.
  4. Brush inside with egg white and put back into the oven for 2 minutes.
  5. Mix all ingredients and pour into the moulds.
  6. Bake at 180°c for 15-20 minutes.

Supplied courtesy of Shellfish Association of Great Britain
Images © Sylvette Peplowski / SAGB

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