Tartlets with crab sticks

Tartlets with crab sticks

Edible baskets almost always attract the attention of guests and make them want to try. Many modern housewives prefer even to give salads not in a vase, but in them. Fill baskets of sand or other dough can be different products. Popular are tartlets with crab sticks. This dish is relatively inexpensive, it is easy to prepare and almost everyone likes it.

Cooking Features

To make really tasty and beautiful tartlets with crab sticks, you need to know and take into account a few moments.

  • Tartlets made from shortcrust dough are most suitable for crab stick toppings, but they can also be made from waffle and puff. The size of the tartlets should not be too small - miniature baskets are designed to be filled with expensive products (caviar, salmon).
  • You can purchase tartlet baskets in the store or make it yourself. Guests will certainly notice the difference and appreciate your efforts.
  • Crab sticks are made not of crabs, but of white meat of fish. Many manufacturers, wanting to reduce the cost of goods, add a large amount of starch to surimi; fish meat is partially replaced with vegetable protein. Buying crab sticks for tartlets, carefully study the composition. Give preference to products of proven manufacturers. The low price of the goods should alert you.
  • Crab sticks in the composition of the filling can always be replaced by crab meat - these products differ only in shape. However, shredding crab sticks is easier.
  • Frozen and chilled crab sticks are on sale. If you have the opportunity to wait until the product thaws under natural conditions, you can safely take the frozen product. It is cheaper, but no more different from chilled.
  • It is impossible to defrost crab sticks in the microwave: the protein will be curtailed and the product will resemble rubber.
  • If the crab sticks need not be chopped, but grated, the frozen ones will suit more. Grind grated on them without defrosting. However, before combining crab shavings with other products, you need to wait until it warms almost to room temperature.
  • Products that have undergone heat treatment are cooled before combining with other ingredients, otherwise the filling will quickly begin to turn sour.
  • The filling for tartlets should not be dry or liquid. With a dry filling, tartlets are unpleasant to eat, the liquid soaks the dough. To make the filling juiciness it is mixed with a small amount of vegetables, sauce, but these ingredients should not be too much.

Crab sticks go well with vegetables, some fruits, all seafood, rice, eggs. Combining these products, you can make the fillings for tartlets yourself, based on already known and proven recipes.

Tartlets with crab sticks

Composition:

  • wheat flour - 0, 2 kg;
  • sour cream - 60 ml;
  • butter or margarine - 60 g;
  • soda, extinguished with vinegar - at the tip of the knife;
  • salt - a pinch;
  • sugar - a pinch.

Method of preparation:

  • Remove butter or margarine from the refrigerator 30-60 minutes before the start of cooking to soften them.
  • Mix the softened butter (or margarine) with sour cream, add salt and sugar.
  • Beat with a whisk or a mixer.
  • Sift the flour, about a third of the flour, pour it into the creamy-oily mixture. Stir until smooth. At this stage, it is better to use a mixer with special nozzles for the test.
  • Add vinegar-extinguished soda, mix.
  • Pour the remaining flour. Stir first with a mixer or spatula, then with your hands.
  • Roll the dough into a bowl and put it in the fridge for an hour.
  • Divide the dough into 10-12 pieces.
  • Roll each piece to form a muffin mold.
  • Lubricate the molds with butter or vegetable oil. If the containers are silicone, it is not necessary to cover them with oil, baking is removed from them easily, even without lubrication.
  • Put the dough in the molds, press it to the edges. Put a few beans in each mold - they will not let the bottom to swell during baking baskets in the oven.
  • Heat the oven to 220 degrees, put dough into it.
  • Cook tartlets for 10-12 minutes, try not to overdry them.
  • Carefully remove the dough from the molds, place on a plate and leave to cool.

If you do everything right, without departing from the instructions, your tartlets will be ruddy, crumbly, but not too fragile. Their neutral taste allows you to fill them with any filling.

Tartlets with crab sticks, eggs and cheese

Tartlets with crab sticks

Composition:

  • tartlets - 12-15 pcs .;
  • crab sticks - 100 g;
  • hard cheese - 100 g;
  • chicken eggs - 2 pcs .;
  • mayonnaise - to taste;
  • fresh greens - for decoration.

Method of preparation:

  • Crab sticks chop on a coarse grater or chop finely. If you grind surimi grated, defrost them before this is not necessary. For chopping with a knife, the product should be defrosted beforehand.
  • Eggs boil hard boiled. Cool them by placing them under a stream of cold water. Remove eggshells from eggs. Grind them on a grater and combine with crab chips.
  • On a grater with small holes, chop the cheese, combine it with surimi and eggs.
  • Add mayonnaise (1-2 tablespoons), mix.
  • Put the stuffing in the baskets, sprinkle with chopped greens.

Instead of greenery, you can use small pieces of bell pepper or pomegranate seeds to decorate tartlets.

Tartlets with crab sticks, cucumber and corn

Composition:

  • tartlets - 12-15 pcs .;
  • fresh cucumber - 150 g;
  • canned corn - 100 g;
  • crab sticks - 100 g;
  • chicken eggs - 2 pcs .;
  • mayonnaise - to taste.

Method of preparation:

  • Crab wands thaw, remove cellophane shells from them. Cut the surimi into small cubes, place in a bowl.
  • Cool hard-boiled eggs under cold running water, peel and chop finely, send to crab sticks.
  • Open a jar of corn, flip it in a colander. Let the grains dry. Pour them over to eggs and crab sticks.
  • Wash the cucumber, blot it with a napkin, cut it into small cubes. If you want to get a more delicate taste, cut off the peel from a cucumber before chopping.
  • Put the cucumber slices into the other ingredients, add a spoonful of mayonnaise. Stir products.
  • Arrange the salad in baskets and serve them to the table.

There is no need to decorate tartlets prepared according to this recipe. The combination of bright crab meat, yellow corn and green cucumbers makes the appetizer bright and appetizing without additional decor.

Tartlets with crab sticks, pineapples and red caviar

Composition:

  • tartlets - 15-18 pcs .;
  • crab sticks - 0, 25 kg;
  • hard cheese - 100 g;
  • canned pineapples (rings) - 7-8 pieces;
  • garlic - 3 cloves;
  • dill - 30 g;
  • salt, pepper, mayonnaise - to taste;
  • red caviar - 80 g.

Method of preparation:

  • Crab sticks, defrosting, free from the shell and cut into small cubes. The smaller you will cut the products, the more pleasant the taste and more beautiful will be the snack.
  • Remove the pineapple rings from the syrup and chop with a knife. Pineapple slices should be about the same as surimi slices.
  • Chop grated cheese, preferably with small holes.
  • Combine cheese, pineapples and crab sticks.
  • Add mayonnaise and garlic passed through a press, mix.
  • Arrange the filling in baskets. Top with a small spoonful of caviar and a sprig of dill.

Tartlets made according to this recipe look festive and elegant. Their appearance is fully consistent organoleptic qualities. Your guests will almost certainly enjoy this unusual treat.

Tartlets with crab sticks, melted cheese and tomatoes

Composition:

  • tartlets - 15-20 pcs .;
  • crab sticks - 0, 2 kg;
  • processed cheese - 120 g;
  • tomatoes - 150 g;
  • chicken eggs - 3 pcs .;
  • garlic - 2 cloves;
  • mayonnaise - to taste.

Method of preparation:

  • Cut the tomatoes and remove the bags of seeds - this part of the tomatoes is too juicy and should not fall into the stuffing.
  • Cut the rest of the tomato pulp into small pieces.
  • Cut the diced crab sticks into small cubes, having thawed them beforehand, if necessary.
  • Chop grated cheese with large holes. It will be easier to make it, if before chopping the cheese for 20-30 minutes, put it in the freezer.
  • On the same grater, chop hard-boiled, cooled and peeled eggs.
  • Pass the garlic through the press.
  • Put all the crushed ingredients in a bowl. Salt and pepper them to taste.
  • Season the salad with a small amount of mayonnaise and spread on tartlets. Previously, you can put a piece of lettuce in each of them.

The mayonnaise in this recipe can be replaced with sour cream, the appetizer will still be delicious.

Tartlets with crab sticks, trout and kiwi

Composition:

  • tartlets - 20 pcs .;
  • crab sticks - 0, 2 kg;
  • light-salted trout (fillet) - 100-150 g;
  • Kiwi - 50 g;
  • Bulgarian pepper - 150 g;
  • chicken eggs - 3 pcs .;
  • mayonnaise - to taste.

Method of preparation:

  • Crab sticks and finely chop the pepper.
  • Chop hard boiled eggs on a grater.
  • Combine surimi, eggs and Bulgarian pepper, adding a bit of mayonnaise to them.
  • Spread the mixture into tartlets.
  • Cut the trout into 20 thin slices, roll them into a tube, spread them on tartlets.
  • Place a piece of kiwi in the center of each “rose” of red fish.

And the appearance of these tartlets, and their taste will almost certainly please your guests.

Tartlets with crab sticks to prepare is not difficult. They have an exquisite taste and appetizing look. This appetizer can be a festive table decoration.

Comments (0)
Popular articles
Search