Leek and Crab Tartlets | RICARDO

Ingredients

• 2 cups (300 g) unbleached all-purpose flour
• 1/2 tsp salt
• 1 cup (225 g) cold unsalted butter, thinly sliced
• 2/3 cup (150 ml) ice water
• 2 large leeks, white parts only, cut into 18 pieces, each about 1 inch (2.5 cm)
• 2 cups (190 g) leeks, green parts only, thinly sliced
• 3 tbsp butter
• 3/4 cup (180 ml) crème fraîche
• 1 lemon, zest finely grated
• 2 tbsp (30 ml) lemon juice
• 2 tbsp (30 ml) olive oil
• 2 tbsp chives, finely chopped
• 3/4 lb (340 g) snow crab meat, patted dry (see note)
• Flat-leaf parsley leaves, for sprinkling