Crab sticks


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To start the dish, mix the brown crab meat with the breadcrumbs, zest of half the lemon and two thirds of the chopped dill. Season the mix with some cayenne and a little salt, place in a piping bag with a fine plain nozzle and refrigerate
Roll out the puff pastry into a rectangle. Cut in half lengthways and pipe 3 to 4 lines of the brown crab mix evenly down the length of one piece of the pastry. Brush in-between the crab with beaten egg and sprinkle some chopped dill evenly over the crab and pastry
  • 1/3 bunch of dill, chopped
  • 500g of puff pastry, 'all-butter'
  • 2 eggs , beaten for egg wash
Lay the other sheet of pastry over the crab mix and carefully seal. Brush with egg and sprinkle with the fennel seeds, then transfer to a baking sheet and put in the freezer
Preheat the oven to 160°C/gas mark 3
Once semi-frozen, remove from the freezer and cut across the length of the pastry into thin sticks, approximately 1cm in thickness. Place a non-stick baking mat onto an oven tray, space the crab sticks out on top and bake in the oven for 10-15 minutes until golden brown
Remove from the oven and leave to cool on the tray before serving
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