Anglesey Crab Cakes with Aioli |
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Laverbread, smoked bacon and Anglesey crab tartlets
200g Laverbread 200g Anglesey white crab meat (Cemaes Bay Lobsters and Crabs) 200g Deri Môn smoked bacon 4 large free range eggs 400 ml cream 35% fat (Whipping) 20 savoury pastry tartlets (4.5cm diameter) Method - Roll out the pastry, cut into small circles, press into small cocktail size foils or baking tins. Chill well.
- Cut bacon into small dices and dry fry until crisp but not over coloured.
- Combine the laverbread, white crab meat and bacon pieces. Add the cream and beaten eggs. Season.
- Spoon a little mix into each pastry case and bake in a hot oven for 15-20 minutes. Serve hot.
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