Dingle Bay Crab Tartlet

The Boatyard Restaurant where I work in Dingle serves the very best of fresh Dingle and Kerry produce.

The fish comes straight from local fishing boats .

Today I am sharing a favourite of mine that we serve in the restaurant ,with Mike Hennessy’s Dingle Bay Crab , Sheehy’s Prawns and Dingle Farmhouse butter .crab and prawn tartlet

Crab Tartlet

  • Servings: 4-6
  • Difficulty: beginner
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  • 280g plain flour (sieved )
  • salt and black pepper
  • 170g Dingle Farmhouse Butter ,cubed
  • pinch of paprika
  • 140g  fresh crabmeat
  • 4 medium prawn tails peeled
  • 2 lispoil Eggs
  • 250 mls Dingle Farmhouse Cream
  • Pinch dried dill
  • 20g spring onion ,chopped
  • 25g lemon juice
  • 20g Dingle Farmhouse Semi -Hard cheese , crumbled
  • Pickled Dulse from On The Wild Side
  • Beetroot cubes to garnish


  1. Make the  pastry :sift the flour and a pinch of salt into a bowl .Rub in butter to give a texture that resembles fine breadcrumbs. Make  a well in the centre and mix in just enough cold water to form a light smooth paste .Wrap in cling film and rest for 30 minutes before use .
  2. Preheat the oven to 175c/325f/gas3
  3. Grease 4 x 10 cm tartlet tins with melted butter. Roll out the pastry to 2mm thick and line the tartlet moulds.Sprinkle a little paprika on the pastry. Bake blind for 10 minutes
  4. Place equal amounts of crab meat in the tartlet cases. Place a prawn tail in each tartlet. Whisk the eggs well. Add the cream, dill, spring onion,lemon juice and season.Once incorporated divide between the 4 tartlets, keeping the mixture within 3mm of the top of the pastry. Top with the crumbled cheese .
  5. Bake for about 25 minutes or until light golden brown and set.
  6. Garnish each tartlet with pickled dulse and a beetroot cube .