Crab and Caviar Tartlets

Fill ten mini tartlet shells with a measured crab mixture and top every tartlet with 2g of Oscietra Royal Caviar. The plate serves five people at two pieces each and uses one complete 20g caviar tin.

Ingredients and purchase plan

This recipe uses 150g from the 454g crab pack. The current product page describes the crab as chilled and ready to use. Check the received pack's instructions, measure 150g of ready-to-eat meat, and keep it chilled until mixing.

Equipment

• Fine sieve and clean kitchen paper
• Mixing bowl, flexible spatula and two teaspoons
• Digital scale and chopping board
• Cold serving tray and clean caviar spoon

Assemble ten tartlets

1. Check the shells first. Select ten unbroken tartlets and keep two spare if the pack allows. Follow any current crisping or cooling instruction before filling.
2. Drain the crab. Weigh 150g of prepared cooked meat, check carefully for shell and pat away excess surface liquid without compressing it.
3. Mix a restrained dressing. Fold the mayonnaise, lemon juice, 4g chives and pepper through the crab. Divide the mixture into ten equal portions by weight.
4. Fill close to service. Spoon one crab portion into each shell, keeping the mixture below the rim so it can be lifted cleanly.
5. Allocate the caviar. Add 2g Oscietra to every tartlet and use the remaining chives as a light garnish.
6. Serve on a level tray. Present two tartlets per guest and avoid stacking them.

Keep the shell crisp

Keep the filling chilled and the tartlet shells dry until close to service. Fill shortly before serving, then add the chilled caviar. Wet filling softens a shell, so avoid assembling the full tray well ahead of the meal.

Tartlet fixes

• The filling looks wet: drain the prepared crab more thoroughly before adding mayonnaise.
• The shell cracks under filling: use a teaspoon rather than a piping bag and support the shell from below.
• The crab portion rises above the rim: weigh all ten portions before filling and reserve surplus rather than overloading the bases.
• The caviar slides: make a shallow level surface in the crab mixture and place the 2g portion centrally.

Allergens and cold handling

Fish, crustaceans and egg are present. Tartlet shells usually introduce wheat, including gluten, and may contain milk; mayonnaise and every packaged component need a current label check. Keep the prepared crab and caviar chilled under their exact pack directions. Serve filled tartlets promptly and do not infer a leftover period for opened crab, caviar or assembled pastry.

The ten-tartlet shopping calculation

Ten tartlets × 2g caviar uses 20g. The filling contains 150g crab and 30g mayonnaise, divided evenly after the lemon and herbs are mixed in. The crab pack leaves 304g before any draining loss; plan that remainder under its label rather than keeping it for an unspecified later occasion.

At the 12 October 2026 catalogue check, the available 20g Oscietra tin was £38 and the 454g crab pack £68.78: £106.78 for those purchased packs before shells, dressing ingredients and checkout charges. The current crab page states refrigeration below 5°C and consumption within 24 hours after opening; follow the received label and date where more specific.

Choose savoury shells wide enough for the filling and leave a dry rim to hold. An alternative shell changes the ingredient and allergen declaration, so check it before assembling the tray.