Friday, 22 June 2007

Mini Crab and Lime Quiches

Mini Crab and Lime Quiches
1 eggs, beaten
100 g canned crabmeat, drained
1 tsp lime juice
1 tbsp lime zest
90 ml coconut milk
pepper and salt
vol-au-vent casings

Combine all the above ingredients in a bowl and mix.
Take 1 tbsp of the filling and spoon it into the pastry casings.
Bake for about 20 minutes on 180C. 

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