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Land Crab Tart

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ready in: 1-2 hrs
serves/makes:   6

recipe id: 49111

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1 pound fresh crabmeat
2 tablespoons vegetable oil
1 medium yellow onion, peeled and finely chopped
2 cloves garlic, peeled and minced
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh chives
1 teaspoon finely chopped fresh thyme leaves
1/4 teaspoon cayenne pepper
3/4 cup fresh bread crumbs
1/2 cup milk
1 package (1-pound size) frozen puff pastry -- defrosted
1 egg yolk, lightly beaten


Place crabmeat in a large bowl. Pick through, discarding any bits of shell or cartilage.

Heat oil in a large skillet over medium-low heat, then add onions and garlic and cook, stirring frequently, until onions are soft, about 20 minutes. Stir in parsley, chives, thyme, cayenne pepper, and bread crumbs and cook until herbs are fragrant, about 5 minutes more.

Reduce heat to low and add milk and crabmeat. Season to taste with salt, mix gently, and continue cooking for 5 minutes. Remove from heat and set aside to cool.

Preheat oven to 400F. Divide puff pastry in half and roll out each portion into a 12-inch round on a lightly floured surface. Fit one round into a 9-inch tart pan, then evenly spread crab mixture over crust. Mix egg yolk with 1 tablespoon of water in a small bowl. Brush edges of crust with egg wash, then top tart with remaining pastry round.

Gently press a rolling pin around perimeter of tart, trimming edges and sealing crust. If desired, cut out 2-3 crescent shapes from excess pastry, brush with egg wash, and arrange on tart as decoration.

Brush tart with remaining egg wash and bake until golden brown, about 30 minutes. Serve warm.

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Nutritional data has not been calculated yet.

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