Individual Vegetable and Dill Crab Tarts
A wonderful combination of creamy (bladder friendly!) mascarpone cheese, crab meat (use the real stuff, not imitation crab which can be filled with chemicals and dyes), snow peas and dill.
You can play around with the ingredients and use whatever you think will work here. By using pre-made tart shells (many store bought brands are bladder safe, just read the ingredients well, or make your own short crust tart shells before hand) you can cut down on the prep time.
Individual Vegetable and Dill Crab Tarts
24 (3 inch) tart shells, already baked
1 cup of fresh white crab meat, cooked and finely shredded
Approximately 30 snow peas, blanched for 30 seconds, and chilled in cold water before use
4 tbsp celery, washed and finely chopped (just the stalks, not the leaves)
4 tbsp mascarpone cheese
3 sprigs of green onions (scallions) or equal amounts of fresh chives, washed and finely sliced
2 hardboiled eggs, peeled
1 tbsp of fresh dill or to taste (optional)
In a food processor place the crab meat and the pea pods, pulse until just chopped and well combined. Add in the hard boiled eggs, mascarpone cheese, green onion (or chives), and dill (if using).
Pulse to combine, taste a spoonful and adjust the seasoning as needed (feel free to add salt/and or pepper).
Put a tbsp or so into each of the 24 precooked tart shells and garnish with a little more dill on top, if you like. Chill for at least 2 hours before serving. Consume within 2 days of making the tarts.
Makes 24 tarts