Crab and gruyere tartlets


by: NYC Cook

A delightful light and extremely tasty starter that is a joy to make and to eat!


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serves: 4

1 quantity Short Pastry

1 egg white

1 1/2 cups (225 g) fresh white crabmeat

2 oz (50 g) fresh brown crabmeat (if available)

2 egg yolks

1/3 cup (85 ml) heavy cream

1 pinch of cayenne pepper

1/2 cup (50 g) finely grated Gruyere cheese

Salt and freshly ground black pepper

Nutrition Facts
Crab and gruyere tartlets

Servings Per Recipe: 4

Amount per Serving

Calories: 483

  • Total Fat: 25.9 g
  •     Saturated Fat: 8.7 g
  •     Trans Fat: 0 g
  • Cholesterol: 183.3 mg
  • Sodium: 820.3 mg
  • Total Carbs: 34.3 g
  •     Dietary Fiber: 1 g
  •     Sugars: 15 g
  • Protein: 27.8 g

how is this calculated?

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1.  Preheat the oven to 425°F (220°C). Briefly knead the pastry on a lightly floured surface until smooth. Roll out and use to line four shallow, 4 1/2-inch (11-cm) tartlet pans with removable bottoms. Chill for 20 minutes.

2.  Line the pastry shells with crumpled parchment paper, cover the bottom with a generous layer of baking beans, and bake "blind" for 15 minutes. Remove the paper and beans and brush the inside of each pastry shell with a little unbeaten egg white. Return to the oven to bake for 2 minutes. Remove from the oven and lower the temperature to 400°F (200°C).

3.  Mix the crabmeat with the egg yolks, cream, cayenne, and some salt and pepper. Spoon the mixture into the tartlet shells and sprinkle with the grated Gruyere cheese. Bake at the top of the oven for 15 to 20 minutes, until lightly golden. Serve warm.

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