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Canapes - Filo Tarts With Crab, Ginger and Lime

Canapes - Filo Tarts With Crab, Ginger and Lime

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Published by Wendy Jackson

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Categories:Types, Recipes/Menus
Published by: Wendy Jackson on Mar 08, 2011
Copyright:Attribution Non-commercial

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03/08/2011

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Filo tarts with crab, ginger and lime
 
Filo pastry 75gMelted butter 2tbspSesame seeds 1tbspWhite crab meat 250gFresh ginger finely chopped 2.5cmLime juice 2Coriander leaves chiffonade 15gRed pepper julienne ¼Mayonnaise 4tbspSalt To tasteTabasco sauce To tasteLime (segments to garnish) 1
Method
1. Preheat the oven to 180°C.2. Brush one sheet of filo pastry with melted butter.3. With a sharp knife cut into 5cm x 5cm squares.4. Butter the muffin cups and line each one with 3 buttered filopastry squares placed at slightly different angles. Repeat untilall the filo pastry has been used.5. Bake to a deep golden brown colour, 6-8 minutesapproximately. Then carefully remove the tartlets from the cupsand leave to cool completely on a wire rack.6. Toast the seeds in a dry pan over a low heat until golden brown,about 3 minutes.7. Toss the crab with the ginger, lime, coriander, pepper, mayonnaise and toasted seeds.8. Add salt and Tabasco to taste.9. Cut lime segments into 1cm pieces.10. Divide the crab mix evenly between the filo cups.11. Garnish with lime segments and serve.

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