Small Crabs Boats

For 35-50 small boats

• 25g butter
• 25 g diced pancetta
• ½ onion, finely chopped
• 2 eggs
• 25g freshly grated Parmesan
• 2 tablespoons heavy cream
• 100 g of crab meat, drained if canned
• 35-50 little boat short crust dough
• Salt and pepper

Melt the butter in a skillet and sauté the bacon and onion, stirring occasionally, until onion is tender. Remove the pan from the heat.

In a bowl, beat eggs, Parmesan and cream, and add salt and pepper. Add the crab, bacon and onion to the egg mixture and stir well.

To serve, fill the small boats and bake at 200 ° C for about 10 minutes or until filling acquires consistency.