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Crab and avocado tart

Name: Crab and avocado tart
Yield: Serves 8
Cuisine: British recipes
Ingredients: 375g pack all-butter ready-rolled puff pastry; 400g fresh white crabmeat (see our how-to video below); 1 heaped tbsp mayonnaise; 2 tbsp crème fraîche; Good pinch of cayenne pepper; Juice of ½ lime; Handful of fresh dill, chopped, plus extra fronds to garnish; Knob of unsalted butter; 24 raw king prawns, peeled; 3 small ripe avocados, sliced

Published: 30 Nov 09
Updated: 18 Mar 24

This this crab and avocado recipe is ideal for a Christmas lunch starter. Get ahead by baking the pastry squares and preparing the crab mixture in advance.

Easy
December 2009

Test kitchen approved

Serves 8
Takes 10 minutes to make, 15-18 minutes to cook, plus cooling

This this crab and avocado recipe is ideal for a Christmas lunch starter. Get ahead by baking the pastry squares and preparing the crab mixture in advance.

Nutrition: per serving

Calories: 372kcals
Fat: 25.5g (9.1 saturated)
Protein: 18.6g
Carbohydrates: 18.3g (0.9g sugar)
Salt: 1.1g

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Ingredients

375g pack all-butter ready-rolled puff pastry
400g fresh white crabmeat (see our how-to video below)
1 heaped tbsp mayonnaise
2 tbsp crème fraîche
Good pinch of cayenne pepper
Juice of ½ lime
Handful of fresh dill, chopped, plus extra fronds to garnish
Knob of unsalted butter
24 raw king prawns, peeled
3 small ripe avocados, sliced

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Method

Preheat the oven to 220°C/fan200°C/gas 7. Unroll the pastry on a baking sheet and prick all over with a fork. Place another heavy baking sheet on top and bake for 10-12 minutes. Remove from the oven and, using oven gloves, press down on the top baking sheet to help flatten the pastry. Return to the oven for 5-6 minutes more until golden brown. Slide onto a board and cool for 10 minutes before cutting into 8 squares. Set aside.
Mix the crabmeat with the mayonnaise, crème fraîche, cayenne pepper, lime juice and chopped dill. Season well and set aside.
Heat the butter in a frying pan over a high heat until foaming. Add the prawns and cook until they are pink and slightly golden, and cooked through. Set aside.

Divide the sliced avocado among the 8 pastry squares, then top with a dollop of the crab mixture and 3 of the warm prawns. Garnish with dill and serve immediately.