Crab sticks
Item 1 of 1
This ingeniously simple crab stick recipe makes a fantastic dinner party snack. Brown crab meat is often overlooked in favour of the white meat of the claws and legs, but here, James Mackenzie shows off its versatility and bold, rich flavour wonderfully.
First published in 2015
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Ingredients
Metric
Imperial
- 250g of brown crab meat
- 50g of breadcrumbs
- 1 lemon
- 1 bunch of dill, chopped
- cayenne pepper
- 500g of puff pastry, 'all-butter'
- 2 eggs, beaten for egg wash
- 2 tbsp of fennel seeds
- salt
SAVE RECIPE
Method
1
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
- 250g of brown crab meat
- 50g of breadcrumbs
- 1/2 lemon
- 2/3 bunch of dill, chopped
- cayenne pepper
- salt
2
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
3
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
- 2 tbsp of fennel seeds
4
Preheat the oven to 160°C/gas mark 3
5
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
6
Remove from the oven and leave to cool on the tray before serving
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