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Tartlets With Crab Stick Salad

 
One serving costs about $0.4

$0.40 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

8 pescetarian,pescatarian side dish
spoonacular Score:25%

Spoonacular Score: 25%

 

Tartlets With Crab Stick Salad might be just the hor d'oeuvre you are searching for. This pescatarian recipe serves 8 and costs 40 cents per serving. One serving contains 217 calories, 4g of protein, and 15g of fat. Only a few people made this recipe, and 1 would say it hit the spot. Head to the store and pick up butter, lime juice, flour, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 28%. This score is not so great. Try Kani Maki (Crab Stick Sushi Roll), Crab Phyllo Cup Tartlets, and Warm Crab Tartlets for similar recipes.

Ingredients

Servings:
2.65 oz
2.65 oz butter
butter
1 large
1 large carrot
carrot
1.32 oz
1.32 oz crab
crab
1
1  egg
egg
5.29 oz
5.29 oz flour
flour
3 Tbsps
3 Tbsps lime juice
lime juice
4 Tbsps
4 Tbsps olive oil
olive oil
0.5
0.5  red bell pepper
red bell pepper
some
some salt
salt
4 Tbsps
4 Tbsps spring onions
spring onions
3 Tbsps
3 Tbsps water
water
2.65 oz butter
2.65 oz
butter
1 large carrot
1 large
carrot
1.32 oz crab
1.32 oz
crab
1  egg
1
egg
5.29 oz flour
5.29 oz
flour
3 Tbsps lime juice
3 Tbsps
lime juice
4 Tbsps olive oil
4 Tbsps
olive oil
0.5  red bell pepper
0.5
red bell pepper
some salt
some
salt
4 Tbsps spring onions
4 Tbsps
spring onions
3 Tbsps water
3 Tbsps
water

Equipment

mixing bowl
mixing bowl
knife
knife
oven
oven
mixing bowl
mixing bowl
knife
knife
oven
oven


Instructions

  1. For the pastry, sift the flour and salt to a large mixing bowl.
  2. Add softened butter then with knife start to cut butter into the flour. Continue to do that until well combined.
  3. Add cold water and stir until dough bind together; add more water if dough is too dry.
  4. Wrap in a Clingfilm and chill for 30 minutes.
  5. Preheat oven to 180 degrees C.
  6. Remove dough from the fridge; divide into 8 parts and roll out each part over floured surface until very thin. Line base and sides of 8, (4 inch in diameter), tartlet forms; cut leftovers around the edges. Prick the bases with a fork. Bake for 15 minutes.
  7. For the salad, combine all ingredients, except spring onions, season with salt and pepper.
  8. Fill each tartlet with the salad and sprinkle with spring onions.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.40
Ingredient
75 grams butter
1 large carrot
150 grams crab
1 egg
150 grams flour
3 tablespoons lime juice
4 tablespoons olive oil
½ red bell pepper
4 tablespoons spring onions
Price
$0.64
$0.13
$0.50
$0.24
$0.20
$0.38
$0.67
$0.30
$0.16
$3.21

Tips

Health Tips

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • The average fresh lime contains 2 tablespoons of lime juice (just in case you are substituting bottled lime juice).

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • Carrots can be stored in the fridge for 2 to 3 weeks. The starch in the carrots will turn to sugar over time, but this is not a problem, they'll just taste sweeter. The academy lesson about carrots contains more useful information.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • get more cooking tips

Green Tips

  • Bell peppers are unfortunately on the "dirty dozen" list compiled by the Environmental Working Group (EWG). You might want to buy them organic when you can.

Disclaimer

Nutritional Information

Quickview
217 Calories
3g Protein
15g Total Fat
16g Carbs
3% Health Score
Limit These
Calories
217
11%

Fat
15g
24%

  Saturated Fat
5g
37%

Carbohydrates
16g
5%

  Sugar
0.98g
1%

Cholesterol
42mg
14%

Sodium
315mg
14%

Get Enough Of These
Protein
3g
8%

Vitamin A
2034IU
41%

Vitamin C
12mg
15%

Selenium
9µg
14%

Vitamin K
12µg
12%

Folate
46µg
12%

Vitamin B1
0.16mg
11%

Vitamin E
1mg
10%

Vitamin B12
0.49µg
8%

Vitamin B2
0.14mg
8%

Manganese
0.16mg
8%

Vitamin B3
1mg
7%

Iron
1mg
6%

Phosphorus
50mg
5%

Copper
0.08mg
4%

Fiber
1g
4%

Zinc
0.55mg
4%

Vitamin B6
0.06mg
3%

Potassium
98mg
3%

Magnesium
10mg
3%

Vitamin B5
0.25mg
3%

Calcium
17mg
2%

Vitamin D
0.25µg
2%

covered percent of daily need

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