Crab Julienne

Ingredients

400 g crab meat

2 cloves garlic

100 ml dry white wine

2 tsp lemon juice

1 package unleavened puff pastry

1 egg

60 g Dutch cheese

Vegetable oil

Salt

Ground white pepper

Tear the crab meat into small pieces, removing all the chitinous plates. Peel the garlic, finely chop it, and fry it in a saucepan with a little oil for 1 minute. Add the crab meat and wine. Cook over medium heat, stirring constantly, until the wine has completely evaporated.

Heat the cream, but do not bring it to a boil. Pour it into the saucepan with the crabs and cook over low heat for 6 minutes. Remove from heat and let cool to room temperature. Add lemon juice, salt, and pepper. Stir.

On a floured surface, roll out the dough to a thickness of 2-3 mm. Puff pastry can only be rolled in one direction. Using a glass, cut out 18 circles from the dough. Leave 9 circles as is.

Using a glass 2 cm smaller in diameter, cut out rims from the remaining circles.

Place the rims on the circles, brush with a lightly beaten egg, and bake in a preheated oven at 200°C for 15 minutes.

Fill the molds with the crab sauce, sprinkle with grated cheese, and return to the oven for 4 minutes.

Enjoy!