Lay puff pastry slices side by side, defrost.
Clean the spring onions, rinse, cut into rings. Remove peel from garlic, chop finely, sauté in hot fat. Add shrimps and sauté for 5 minutes, fold in spring onions.
Place puff pastry sheets on top of each other, roll out thinly, cut out 4 circles (14 cm diameter). Form into 4 greased ramekins (12 cm ø) sprinkled with breadcrumbs.
Tuck in the bottom a few times, sprinkle with breadcrumbs, then spread the crab mixture evenly on top. Stir through crÂme fraÂche, eggs, dill, lemon zest, salt and pepper and pour over the top.
Bake in a heated oven at 200 °C for about 25 min.
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