Thursday, December 29, 2011

Crab pithiviers

For those of you who are looking for a fishy feast post Christmas. I recommend these crab pithiviers.

Makes 6

500g puff pastry
200g tinned/fresh white crab meat
2 shallots, chopped
1 carrot, grated
30g breadcrumbs
6 teaspoons sour cream
1 egg
50g butter

Divide the pastry into 2 triangles & roll them into 40 x 30cm triangles & cool in the fridge for an hour. Fry the shallots and carrot for 5 minutes in the melted butter. Add the crab and fry for another minute. Take off the heat, stir in the breadcrumbs and leave to cool.
After an hour, set the oven to 200 degrees. Remove the pastry triangles from the fridge and mark (but don't cut out yet) each into 6 circles, 3 along the base, 2 above and 1 at the top. The circles on one of the triangles are the bases and on the other the lids so you should make the lid circles larger than those of the bases. Divide the crab mixture between the 6 bases and add a teaspoon of sour cream to the top of each one. Place the triangle indented with the lids over the top and cut around each pithivier, using water to attach and seal each lid to each base. Brush with the beaten egg and bake for 20 minutes.


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