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Print this Recipe    Crab Tart

FEUILLETTE AUX CRAB
(ALASKA DUNGENESS CRAB TART)
Yield: 24 (1/6 Pie.) servings (4 pies)

10 cups (2 lbs) leeks, sliced
3 Tbsp garlic, minced
1/4 cup (2 oz.) vegetable oil
3/4 cup (2 oz.) fresh thyme, finely chopped
1/2 cup (1 oz.) chopped parsley
1/2 cup (1 oz.) chopped chives
8 cups alaska Dungeness Crabmeat, shredded
4 cups (1 lb.) Swiss or Jarlsberg cheese, shredded or chopped
1/2 cup dried bread crumbs
1 tsp cayenne pepper
salt
4 lbs frozen puff pastry, thawed
2 egg yolks
2 Tbsps water

Cook leeks and garlic in oil over medium heat, until leeks are
soft, adding water if necessary to prevent scorching.

Stir in thyme, parsley and chives; continue cooking additional 2
to 3 minutes.

In bowl, combine crabmeat, cheese, bread crumbs, cayenne pepper
and salt.

Preheat oven to 400F. Divide puff pastry into 8 parts and lightly
roll out each. Fit 8 ounces pastry into each 9-inch tart or pie
pan, trimming edges.

Divide and portion crab filling over crusts.

Top with remaining crusts; trim and seal edges. Brush with egg
wash. Bake until golden brown and puffed, about 30 minutes.

To serve, cut each tart into 6 servings.

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