Tuesday, 3 April 2012

"C" is for Capelin & Crab Tarts

Being on a large rocky island in the middle of the Atlantic ocean does have its perks......a great variety of fabulous seafood!

First , let me introduce you to the tiny, delicious and versatile capelin.

Here's what capelin looks like:

They actually travel in large schools and roll in on the beaches in late June to spawn.  It is a local tradition to get your winter's supply of capelin and smoke or salt and dry them.  People catch them with nets, in buckets...and sometimes with their bare hands.  It is so much fun to catch them, or just watch! 

We smoke them and dry them--they are awesome on the BBQ anytime or especially nice during the winter, when we go into the woods on snowmobile, cut down a few dry standing trees and have a outdoor fire.  In Newfoundland, that is referred to as a winter "Boil-Up".  Here's a picture of a "Boil-Up" that Roger & I had about a month ago on a nice frosty Sunday afternoon.  It was about minus 6 degrees Celsius, just right for an open fire and some smoked capelin and a beverage of choice!!

If you like salty or smoky foods, and if you like fish, you would definitely love smoked capelin on an open fire.  The capelin alone is a very mild, almost sweet tasting white fish. 

Now, for some crab tarts!!

Here's my recipe:
Crab Tarts

2 eggs
1/2 cup milk
¼ cup softened cream cheese
1 1/4 cup grated mozza
2 (4 oz) cans crabmeat--drained (1 cup of fresh crabmeat)
2 tbsp green onion (finely diced)
2 tbsp finely diced red or green pepper
1/4 tsp worchestershire sauce
Dash of salt & pepper

Combine all ingredients and spoon into unbaked pastry cups (3/4 full)
Bake at 350* for 20 minutes
Makes 2 dozen appetizers