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Parmesan shortbread with King crab taramasalata

Parmesan shortbread with King crab taramasalata

This perfect combination of crumbly, buttery parmesan shortbread with soft and rich Petrossian King crab tarama makes a surprising and exciting canape. Find all the Petrossian ingredients needed in our ‘Great Indoors’ hamper, along with more inspirational recipes.


Preparation: 10 minutes • Cooking time: 10 minutes • Resting time: 30 minutes

Serves 4

  • 100g King crab tarama
  • 130 g plain flour
  • 100 g salted butter
  • 100 g grated parmesan
  • 1 egg yolk
  • Pepper



For the parmesan shortbread:

  1. Mix the flour, butter & parmesan with the tip of your fingers.
  2. Add the egg yolk, and knead gently until the dough is smooth.
  3. Make a ball and wrap it in cling film. Leave to chill in the fridge for at least 30 minutes.
  4. Roll the dough out to a 1cm thickness and cut out biscuits using a cookie cutter.
  5. Line a baking tray with baking paper and place the cut out shapes of dough on top.
  6. Bake in a preheated oven at 180°C (gas mark 4) for 10 minutes or until pale golden brown. 


For the presentation:

  1. Carefully place the biscuits onto a cooling rack and set aside to cool.
  2. Cover each shortbread with a generous spoon of king crab tarama and sprinkle with pepper.



Add leafy sprouts to enhance the colour and volume of your creation.


Photographs : Aimery Chemin • Culinary Styling: Coralie Ferreira

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