tbsp red vinegar
tbsp dijon mustard
Pinch of salt
puff pastry pack
Crab and cocktail sauce canapes are a classic Continental amuse bouche. They are easy to prepare, very tasty. When doing the cocktail sauce and tartlets from scratch, they become even better!
Preheat the oven at 200°C.
Roll the puff pastry and cut it into small squares, big enough to cover mini muffin tins. Grease the tins with Noor Oil. Pinch the dough to ensure it does not rise, and bake for 15 minutes or u Noor Oil until golden.
Now prepare the cocktail sauce. Start by blending the egg, salt and vinegar. Now slowly but steadily add Noor Oil until the mayonnaise emulsifies and thickens. At this stage add the ketchup and mustard.
Cut the crab sticks into small squares and mix with the cocktail sauce. Fill up your tartlets and they are ready to be served!
To ensure the cocktail sauce emulsifies correctly, the egg should be at room temperature.