Thursday, November 22, 2012

Crab-Topped Shrimp Tarts {Local Thanksgiving}

Commercial crab season opened a couple of weeks ago with the promise that "there will be crabs for Thanksgiving!" Sweet.

With that in mind, I put crab on my Thanksgiving menu that is celebrating the bounty of our county.

Though the crab I'm serving isn't from my friend Mike, I wanted to share a photo of him with his crustacean loot! The take is ten crabs and each time he's gone out, he and his buddies have all gotten their limit. Amazing.

I'm green with envy over here. But I dutifully bought my locally-caught crabs and whipped this up for our kick-off course....


I started with the tart dough that we used to make Eliopitakia, Cypriot Olive Pies, on our tabletop adventure. It's flaky and citrusy, the perfect pairing for a seafood tart.

Pastry
3/4 C orange juice
3/4 C olive oil
4 C white whole wheat flour
2 1/2 t baking powder

In medium bowl, mix all the pastry ingredients and knead to make a soft dough. Let stand while preparing filling.

Filling
2 C shrimp, cooked, peeled and diced
1/4 C capers
zest from one lemon
1 C fresh herbs, minced
2 beaten eggs

Preheat oven to 350 degrees. Roll dough out to 1/2" thickness and place into tart pans. Spoon the filling into the circles,

Bake for 45 minutes  30 minutes (45 minutes was too long, next time I'll shorten it), or until crust is crisp and golden brown. Serve at room temperature with a crab garnish.

Garnish
1 C cooked crab meat
juice and zest from one lemon
2 T fresh herbs
freshly ground sea salt
freshly ground pepper
pumpkin oil

Mix the crab meat with the lemon juice. Season to taste with the salt and pepper. Spoon the garnish on top of the tarts, sprinkle with zest and pumpkin oil right before serving.

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