Puff pastry nests with crab

Ingredients for 6 servings:

• 1 package of puff pastry, from the refrigerated section
• 400 g crab, frozen
• 1 dashes lemon juice
• 2 tbsp olive oil
• 3 cloves garlic, peeled
• 1 pinch of chili powder
• 1 pinch of salt
• 1 pinch(s) black pepper
• 100 ml crème fraîche
• 2 m.-sized eggs
• 1 tsp parsley, finely chopped
• 3 tbsp Parmesan, grated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

fast, easy, even for beginners

Place frozen crabs in a sieve, drizzle with lemon juice, and thaw. Heat the olive oil in a non-stick pan, add the crabs, pour over the crushed garlic, and fry. Season with chili, salt, and pepper. Set aside and let cool. In a bowl, mix the eggs, crème fraîche, parsley, and Parmesan cheese. Cut the puff pastry into 6 10 cm diameter circles. Line a muffin tin with baking paper and press the dough circles into the holes. Add the crabs from the pan to the egg mixture in the bowl, mix well, and divide evenly between the nests. Preheat oven to 210°C and bake the nests for 20 minutes until golden brown. Serve warm and enjoy.