Filo crab tartlets


Filo crab tartlets
Serves: 12
  • 3 sheets filo pastry
  • 50g butter, melted
  • 120g white crab meat
  • ½ large mango, peeled and finely diced
  • 2 red chillis, chopped small
  • 2 tbsp fresh coriander, chopped finely
  • 1½ tsp fish sauce
  • 1½ tsp chinese rice vinegar
  • 3 tbsp freshly squeezed lime juice
  1. Brush each filo pastry sheet generously with melted butter and cut into 12 squares with a sharp knife.
  2. Using small muffin tins, line each hole with three filo squares layered on top of each other and cook at 200C/Gas6 for 6-8 mins.
  3. Allow to cool.
  4. Mix all the prepared ingredients in a bowl thoroughly and divide between the pastry cases.
  5. Serve immediately.


Sign up to our news
You can change your mind at any time by clicking the unsubscribe link in the footer of any email you receive from us.