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Suggest a better descriptionMMMMM----------------------FOR THE FILLING--------------------------- White meat; plus a little -brown ; from 900g/2lb of ; cooked crab 4 Free-range eggs 300 ml Double cream 1 ts Soft fresh Thyme; finely -chopped 1 tb Fresh chives; finely chopped Salt and freshly ground -black pepper Preheat the oven to 350F/180C/ Gas Mark 4. In a large bowl add the butter to the flour and rub in until the mixture forms the texture of bread crumbs. Place the egg in the centre of the bowl, add the salt and about a tablespoon of water mixing until the ingredients form a firm dough. Place in the fridge and chill for at least 30 minutes. Roll out the pastry as thinly as possible and line a 20.5 cm/8inch tart tin. Prick the bottom with a fork. Place in the oven and blind bake in the oven for 15-20 minutes or until a pale golden brown and cooked through. Allow to cool slightly for the filling For the filling: Place the crab in an even layer on the base of the cooked and cooled pastry case. Beat together the eggs and the cream until well combined. Add the herbs, season generously and mix well. Pour the cream mixture over the crab. Place back in the oven and bake for 30 -40 minutes or until the mixture has set and the top is golden brown. Serve warm with a green salad.
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Serving Size: 1 Serving (28g) | ||
Recipe Makes: 6 servings | ||
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Calories: 126 | ||
Calories from Fat: 62 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.9g | 9 % | |
Saturated Fat 4.3g | 22 % | |
Monounsaturated Fat 1.8g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 17.9mg | 6 % | |
Sodium 1.3mg | 0 % | |
Potassium 21.6mg | 1 % | |
Total Carbohydrate 14g | 4 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 13.5g | ||
Protein 2g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 126
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