Deviled Crab Tart
Serves: 5
Olin Prosacco
1 January 1970
Based on User reviews:
48
Spice
48
Sweetness
54
Sourness
40
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
1 medium
Onion1 medium
Green Bell Pepper1 cup
Unsalted Butter1 bunch
Scallions1.5 tsps
Worcestershire Sauce1 tsp
CayenneDirections:
1
Preheat oven to 375°F
2
On a lightly floured surface with a floured rolling pin roll out dough into a 14-inch round (about 1/8 inch thick) and fit into an 11-inch round tart pan with a removable fluted rim
3
Roll rolling pin over top of shell to trim dough flush with rim and lightly press dough up side of pan
4
With a fork prick bottom and side of shell all over
5
Chill shell 30 minutes, or until firm
6
Line shell with foil and fill with pie weights or raw rice
7
Bake shell in middle of oven 25 minutes and carefully remove foil and weights or rice
8
Bake shell until just pale golden, about 8 minutes more
9
(Leave oven on
10
) Shell may be made 8 hours ahead and kept in pan, loosely covered, at room temperature
11
Finely chop onion, bell pepper, and celery and in a heavy skillet cook vegetables in butter over moderately low heat, stirring, until bell pepper is softened
12
Increase temperature to 425°F
13
Pick over crab meat and drain roasted peppers
14
Finely chop roasted peppers, parsley, and scallion greens, reserving whites for another use
15
In a large bowl whisk together mayonnaise, Worcestershire sauce, and 1/2 cup fresh bread crumbs and gently stir in onion mixture, crab, roasted peppers, parsley, scallion, cayenne, and salt to taste
16
Spoon filling into shell, smoothing top, and sprinkle with remaining bread crumbs
17
Bake tart in middle of oven until top is golden, 20 to 25 minutes
18
Serve tart warm or at room temperature
19
Preheat oven to 375°F
20
On a lightly floured surface with a floured rolling pin roll out dough into a 14-inch round (about 1/8 inch thick) and fit into an 11-inch round tart pan with a removable fluted rim
21
Roll rolling pin over top of shell to trim dough flush with rim and lightly press dough up side of pan
22
With a fork prick bottom and side of shell all over
23
Chill shell 30 minutes, or until firm
24
Line shell with foil and fill with pie weights or raw rice
25
Bake shell in middle of oven 25 minutes and carefully remove foil and weights or rice
26
Bake shell until just pale golden, about 8 minutes more
27
(Leave oven on
28
) Shell may be made 8 hours ahead and kept in pan, loosely covered, at room temperature
29
Finely chop onion, bell pepper, and celery and in a heavy skillet cook vegetables in butter over moderately low heat, stirring, until bell pepper is softened
30
Increase temperature to 425°F
31
Pick over crab meat and drain roasted peppers
32
Finely chop roasted peppers, parsley, and scallion greens, reserving whites for another use
33
In a large bowl whisk together mayonnaise, Worcestershire sauce, and 1/2 cup fresh bread crumbs and gently stir in onion mixture, crab, roasted peppers, parsley, scallion, cayenne, and salt to taste
34
Spoon filling into shell, smoothing top, and sprinkle with remaining bread crumbs
35
Bake tart in middle of oven until top is golden, 20 to 25 minutes
36
Serve tart warm or at room temperature