Crab Mornay Tarts

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An easy to make tart with a delicious filling!

Whether using fresh crab meat, frozen crab meat, or even tinned crab meat, this mornay is super easy to throw together- and the tarts are made from puff pastry, with a really simple trick!

I was given a couple of crabs (already cleaned and cooked, luckily!), and I supplemented the fresh crab meat with some frozen crab meat to make up the mornay.

Crab meat is high in protein, low in fat, and contains vitamins and minerals such as B12, Iron, Zinc, and Folate. It's also a valuable source of Omega-3 fatty acids.

A couple of fresh locally caught crabs!

The previous mornay recipes that I've played around with didn't have much in the way of vegetables added. I've made some simple additions to not only up the vegetable intake but also add some extra colour to the dish (otherwise it all looks pretty bland).

Not a ton of veggies, but more than a traditional mornay!

Bardan Nutrition shirts are available here!

The trick once the mornay's been thrown together is to score the puff pastry- not cut through it. That allows the border to rise around the edges of the filling and keep the tart together. Check out the pictures below to see what I mean.

The pastry's been scored with a sharp knife but not cut through.

Try to keep the filling within the borders but it doesn't need to be perfect!

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Crab Mornay