Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.I've used brown crab meat in this which costs about a quarter the price of white meat and has loads more flavour. I've also used these light, crisp Jus-Rol tartlet cases which you can buy from Waitrose and Sainsbury's.
1 shallot, peeled, halved, finely chopped
A small knob of butter
1tbsp white wine
¼tsp English mustard
60-80g brown crab meat
1tbsp double cream
Salt and freshly ground black pepper
10g cheddar, grated
For the topping
tbsp fresh white breadcrumbs
A few sprigs of parsley, chopped
A very small knob of butter, melted
Gently cook the shallot in the butter for 20-30 seconds, add the wine and mustard and simmer until the wine has evaporated. Add the crab meat and cream and season, bring to the boil and simmer for a minute. The mixture should be thick; if not, simmer for a little longer. Stir in the cheese, then spoon into the tartlets and place on a baking sheet.
Mix the breadcrumbs, parsley and melted butter together and spoon on top of the tartlets. Lightly colour under a medium grill or in a moderate oven. Serve hot or warm.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments