In brief
- Creole crab tart is a savoury tart filled with crab meat, eggs and Caribbean aromatics
- Origin: Martinique and Guadeloupe, in the tradition of crab dishes from the French Caribbean
- Key ingredients: pastry, crab meat, eggs, onion, chive, garlic, lime
- Served as a starter or a light meal, often with a salad
Origins and cultural history of Creole crab tart
Crab holds a central place in Creole cuisine in the French Caribbean, especially at Easter and Whitsun, when matoutou de crabe, an iconic dish made with land crabs, rice and spices, is prepared as a family in Martinique. Creole crab tart is part of this same tradition of crab in Caribbean cooking, in a different form borrowed from French savoury pastry: a filling of crab and Creole aromatics poured into a pastry base and baked, halfway between a tart and a pie.
It is a family recipe, passed down from generation to generation, appreciated for its presentation, which lets you glimpse the filling before tasting it.
What are the key ingredients of Creole crab tart
Creole crab tart pairs a tart pastry with a filling of crab meat bound with eggs and seasoned with Caribbean aromatics.
- shortcrust or puff pastry
- crab meat
- eggs and crème fraîche
- onion and chive
- garlic and parsley
- lime and Caribbean chilli
What to know about the Creole crab tart
The Creole crab tart is a savoury tart filled with crab meat bound with eggs and crème fraîche, with onion, chives, garlic, parsley, lime and Antillean chilli. The filling is poured into a shortcrust or puff pastry base and baked, halfway between a tart and a pie. It is served as a starter or a main dish, often with a salad. If you use tinned crab, drain it well before adding it so that the pastry does not turn soggy.
Frequently asked questions about Creole crab tart
Can tinned crab be used for this tart?
Yes: the recipes cross-checked for this tart use fresh crab as well as tinned crab, provided it is well drained before adding it to the filling, to stop the pastry from going soggy during baking.
What is the difference between crab tart and matoutou de crabe?
Matoutou de crabe is a dish of rice with whole land crabs, simmered with spices and traditionally prepared for Easter and Whitsun. Crab tart uses only the crab meat, in a pastry with an egg filling, a format closer to French savoury pastry.
Where can you find the ingredients for Creole crab tart in France?
NKOSI sells the garlic, lime and Caribbean chilli for this recipe on nkosiagro.com and ships them from the Paris area within 24 to 72 working hours, to mainland France (2 to 3 working days) and to ten European countries. The minimum order is 39 €: in France, delivery to a pickup point is then free, and home delivery is free from 69 €.
