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Crab tartlets, Basque appetizer bites

Crab tartlets, Basque appetizer bites

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Basque appetizers: small, buttery tartlets filled with “txangurro,” a local crab dish from San Sebastián, seasoned with parsley.

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Recipe from Gaztarrotz, Xabier Cañas (Wikibooks), adapted by Recette de cuisine · · updated on

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These small tarts are meant to be eaten in one bite, as an appetizer. They are filled with “txangurro a la donostiarra,” a crab from San Sebastián, served hot.

Ingredients and directions

  • Prep time15 min
  • Cook time—
  • Total15 min
  • DifficultyEasy
  • Cooking methodpadding

Ingredients

8 people
  • $0.09

Directions

  1. Arrange the small tarts on a serving platter. ≈ 3 min
  2. Brush the small tarts with melted butter. ≈ 4 min
  3. Fill them with a generous spoonful of hot crab. ≈ 10 min
  4. Finish with chopped parsley and a sprig of parsley. ≈ 3 min

Equipment

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Before you start

Ingredients

  • 8 mini-tartlets or savory appetizers
  • 10 g of melted butter for brushing
  • 200 g of Basque-style shrimp (approximately 8 tablespoons)
  • Chopped fresh parsley and a few whole leaves for decoration.

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