Crab Cups with Dill & Mandarins
This is a great little recipe to pull out as a simple yet impressive canapé next time you want to make an impression. All the ingredients are pretty easy to find although the trip to your local fish market for the fresh cooked crab meat is the key.
Ingredients · Servings 30
- 2 small tins canned mandarins
- 30 shortcrust canapé pastry cups ((or phyllo tart shells))
- 200 grams crab meat
- 2 tablespoons mayonnaise
- 1 tablespoon fresh cream
- 2 tablespoons fresh dill sprigs
- 1 lime
- sea salt flakes
- pepper grinder
Method · 15 min
- Carefully pick through the crab meat and remove any remnants of shell your seafood purveyor may have missed.
- Place the crab meat into a medium mixing bowl.
- Add the mayonnaise, cream, chopped dill and lime zest.
- Fold until combined.
- Spoon into canapé cups until half full.
- Garnish with 1 small mandarin segment and 1 sprig of dill, (some of the segments may be too large and need to be cut down).
Do not use crab that has ever been frozen or canned. At a stretch, the pasteurized stuff in the refrigerated section of your local supermarket or deli can be used, but really the only choice for me is freshly cooked crab meat.
Enjoy this delicious crab cups recipe which can be made with either phyllo cups or any type of pastry cups.