Dungeness Crab Tartlets Recipe
Yuzu Kosho, Ponzu, Pickled Asparagus
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Ingredients
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Crust
Filling
Pickled Asparagus
Method
Crust Preparation
- 1
Make the Dough
In a mixing bowl, combine all-purpose flour and salt. Add the chilled, cubed butter and mix until the mixture resembles coarse crumbs.
- 2
Form the Dough
Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Shape into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Filling Preparation
- 3
Prepare the Filling
In a bowl, combine the Dungeness crab meat, cream cheese, Yuzu Kosho, ponzu sauce, chives, and black pepper. Mix gently until well combined.
Pickled Asparagus Preparation
- 4
Pickle the Asparagus
In a small saucepan, combine rice vinegar, sugar, and salt. Heat until sugar dissolves. Pour over asparagus spears in a jar and let sit for at least 30 minutes.
Assembly & Baking
- 5
Preheat and Roll Out Dough
Preheat the oven to 375°F (190°C). Roll out the chilled dough on a floured surface to about 1/8 inch thick.
- 6
Cut and Place in Tartlet Tins
Cut the dough into circles and fit them into tartlet tins. Prick the bottoms with a fork to prevent puffing.
- 7
Fill the Tartlets
Spoon the crab filling into each tartlet shell, distributing evenly.
- 8
Bake
Bake in the preheated oven for 20-25 minutes or until the crust is golden and the filling is set.
- 9
Cool and Serve
Remove the tartlets from the oven and let them cool slightly. Serve warm with pickled asparagus on the side.