Danish Crab Salad - Krabbe salat

I've on a mission to introduce as many people as possible to Danish Cuisine, in my own humble fashion.
Semi-humble fashion.

I've been making a concerted effort to share as many recipes as I can with my friends.

Luckily for me, they seem to appreciate it as well.
They do eat it all gone when I make something fun, and this past Tapas Night was no exception.
I made some Tarteletter shells and filled them with some chicken and mushrooms, but I also made this Crab Salad and put it into some small Puff Pastry Shells.

They were a hit.
And I will make these again.  I think they'd be a perfect starter to a fancy meal, or just because.
I like the idea of just because, cause that way I don't have to wait for a special occasion.  I can make them again, soon.

 This recipe isn't in my cookbook but will be in the next edition, out early next year.  But for now you can purchase Hygge- Danish Food and Recipes on Amazon, either in paperback or on Kindle.  You can even read it for free if you have Kindle Unlimited.  

 But until then, you need to try this out.  Really, you do. 

Yield: Enough to fill 24 mini Puff Pastry ShellsAuthor: Sid's Sea Palm Cooking - adapted from C.Borgnaes

Danish Crab Salad

prep time: 10 MINScook time: total time: 10 mins

The original recipe said to stuff Tomatoes with it, but the Puff Pastry Shells were a perfect appetizer

INGREDIENTS:

• 1/2-3/4 cup mayonnaise
• 1/2 teaspoon + Tarragon Vinegar to taste
• 1/2 teaspoon chopped fresh Tarragon  + extra for garnishing.
• 1/4 teaspoon salt (optional)
• 1/4 teaspoon good smoked Paprika
• 1 Tablespoon Tomato Paste (I use the double tomato in the tube)
• 1/2 lb. Crab Meat
• 1 stick Celery, fine dice
• 24 mini puff pastry shells, baked

INSTRUCTIONS:

1. Mix mayonnaise with vinegar, salt and paprika to taste. Add tomato paste, tarragon and then crab meat and celery. Mound into baked puff pastry shells, sprinkle a few tarragon leaves on top and serve.

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