3 packages of tart dough (larger sheets)
1 tablespoon of salt
1/2 pound of crab meat
1 beef broth tablet
1 large onion finely chopped
1/2 cup of green scallion finely chopped
1/2 cup of olive oil
1 tablespoon of tomato paste
3 hard-boiled eggs, chopped
1 tablespoon of cornstarch
1/2 cup of pitted and chopped green olives
1/2 teaspoon of oregano
1 strip of pepper
1 large lime, juiced
3 ripe tomatoes, chopped
3 packages of tart dough (larger sheets)
1 tablespoon of salt
1/2 pound of crab meat
1 beef broth tablet
1 large onion finely chopped
1/2 cup of green scallion finely chopped
1/2 cup of olive oil
1 tablespoon of tomato paste
3 hard-boiled eggs, chopped
1 tablespoon of cornstarch
1/2 cup of pitted and chopped green olives
1/2 teaspoon of oregano
1 strip of pepper
1 large lime, juiced
3 ripe tomatoes, chopped
Thaw the crab meat, wash it well, and pat it dry with your hands to remove excess moisture
Season with lime juice and 1 tablespoon of salt
Melt the butter in a pan, then add the tempering ingredients (onion, green scallion, oregano, and pepper)
Stir well and add 1 cup of water and the beef broth tablet
Cook until the sauce thickens
Remove the strip of pepper
Add the crab meat and stir well
Cover the pan and let it cook for 10 minutes
Check the seasoning
Dissolve the tomato paste in 1/2 cup of water
Add the cornstarch
Stir well and add to the crab meat
Cook, stirring, for about 2 minutes
After that, remove from heat and add the chopped eggs and green olives
Place 1 tablespoon of filling on each sheet of tart dough
Close tightly
Fry in plenty of oil, always draining some oil onto the tarts to puff them up.
