Barquettes with Crab and Mayonnaise

The filling for this small, boat-shaped pastry shell from Provence is made with the common edible crab of the Riviera called crabe tourteau (Cancer pagurus L.). There are many varieties of crabs in the Mediterranean, but not all are large enough to make it worthwhile to extract their meat for other preparations. In this country it is easy enough to buy crabmeat at fish stores, saving a lot of work. These barquettes are quite delectable as there is a natural affinity between th