Name: Waterside Crab Tartlets
Yield: Serves 4
Cuisine: British
Ingredients: 1 tbsp freshly chopped parsley; salt and freshly ground black pepper; 1 heaped tbsp freshly grated Parmesan cheese; 4 × 11 cm loose-based tartlet tins; 225 g white crabmeat; 1 egg white, for brushing; 1½ tbsp cold water; 65 g lard, cut into small pieces; juice of 1 lemon; 85 ml double cream; 2 egg yolks; 50 g brown crabmeat; 65 g butter, cut into small pieces; ½ tsp of salt; 225 g plain flour

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Taste of the Highlands

By Ghillie Basan

Published 2021

About

Rugby brought the young Jann from New Zealand and Neil from the west Highlands together. It was 1983, the year of the 25–25 draw between Scotland and the All Blacks at Murrayfield, a happy outcome for a Highland–Kiwi romance to bloom. Jann and Neil MacRae got married in 1989. Neil is a fisherman in Stromeferry and Jann soon saw an opportunity to open a seafood restaurant serving the wonderfully fresh queen scallops, langous