Filo tarts with crab, ginger and lime

Filo pastry 75g

Melted butter 2tbsp
Sesame seeds 1tbsp
White crab meat 250g
Fresh ginger finely chopped 2.5cm
Lime juice 2
Coriander leaves – chiffonade 15g
Red pepper – julienne ¼
Mayonnaise 4tbsp
Salt To taste
Tabasco sauce To taste
Lime (segments to garnish) 1
Method
1. Preheat the oven to 180°C.
2. Brush one sheet of filo pastry with melted butter.
3. With a sharp knife cut into 5cm x 5cm squares.
4. Butter the muffin cups and line each one with 3 buttered filo
pastry squares placed at slightly different angles. Repeat until
all the filo pastry has been used.
5. Bake to a deep golden brown colour, 6-8 minutes
approximately. Then carefully remove the tartlets from the cups
and leave to cool completely on a wire rack.
6. Toast the seeds in a dry pan over a low heat until golden brown,
about 3 minutes.
7. Toss the crab with the ginger, lime, coriander, pepper, mayonnaise and toasted seeds.
8. Add salt and Tabasco to taste.
9. Cut lime segments into 1cm pieces.
10. Divide the crab mix evenly between the filo cups.
11. Garnish with lime segments and serve.