Crab pastry sticks
Impress your guests with these, or just enjoy them yourself as something different to nibble on. Lemon and cayenne pepper give them a fresh kick and make it hard to stop at one.
Ingredients
- crab shell's worth of crabmeat (a mix of white and brown)
- g Breadcrumbs
- bunch of dill
- Lemon, zest finely grated
- Puff pastry sheets
- Free-range egg, beaten
- tbsp Fennel seeds
- Salt and cayenne pepper, to taste
Instructions
Mix the crabmeat from the shell with the breadcrumbs, lemon zest and half the dill. Season to taste with cayenne and salt. Spoon the mixture into a piping bag.
Roll out the puff pastry sheets into rectangles.
Pipe 3 lines of the crab mixture across 2 of the rolled-out pastry sheets. The lines should run from edge to edge.
Brush the filled sheets with egg. Scatter over the rest of the dill. Lay the last 2 pastry sheets on top. Press the pastry down gently around the lines of crab mixture.
Brush with the rest of the egg and scatter over the fennel seeds. Put the brushed pastry sheets in the freezer.
When the sheets are almost frozen through, take them out and cut them into 1cm-wide sticks across the crab mixture, so that each stick gets 3 ridges of crab.
Bake at 160°C/140°C fan/gas 3 for 15 minutes.
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