Crab and Cocktail Sauce Mini Tartlets

25 minutes


Crab and Cocktail Sauce Mini Tartlets Recipe
Club Noor

by Marta Yanci

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10 crab sticks

1 egg

1 tbsp  red vinegar

2 tbsp  ketchup

1 tbsp dijon mustard

Pinch of salt

1 puff pastry pack

Noor Oil



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!

Steps Involved:

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.

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