Advertisement

Ingredients

  • 350g all-butter shortcrust pastry
  • 50g brown crabmeat
  • 3 large eggs, beaten
  • 300ml double cream
  • 50g Berkswell or pecorino, grated
  • chopped to make 2 tbsp tarragon
  • 200g white crabmeat
  • to serve salad cress

Method

  • STEP 1

    Heat the oven to 180C/fan 160C/gas 4. Roll out the pastry to the thickness of a 20p coin then use to line 6 x 10cm individual tart tins, letting the excess overhanging. Fill with baking paper and baking beans then blind bake for 10-15 minutes. Take out the paper and beans and cook for another 5 minutes. Cool then trim the excess pastry. Break the brown crab meat up in a bowl then beat in the eggs, cream and cheese. Season with pepper and a little salt then stir in the tarragon.

  • STEP 2

    Divide the white crab between the tart cases then pour over the egg mix. Put back in the oven for 15-20 minutes until just set. Serve warm, scattered with the cress.

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement