- 125g/4½oz fresh crab (including brown meat
- 2 tbsp half fat crème fraîche
- 1 tbsp lemon juice
- 115g/4oz cooked peeled prawns
- 4 sheets filo pastry
- 60ml/2floz/¼ cup milk
- freshly ground black pepper
Preheat the oven to 180°C/350°F/Gas 4. Grease four individual tart tins (12cm x 2 cm).
Spoon the crab, crème fraîche, lemon juice and prawns into a food processor and whizz at full speed for a few seconds until well mixed. Season with pepper.
Remove the filo pastry sheets from the roll and lay them out on a clean surface. Cut the sheets into four quarter squares. Place each quarter on top of the tart tins and fan the layers out. Brush with milk to soften the pastry.
Divide the mixture between the tart tins and gently push the pastry down into the tin. Brush with milk and bake in the centre of the oven for 15 minutes until golden brown.
Serve with a crisp dressed green salad and melon wedges
SERVES 2: Not suitable for freezing.
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