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Spicy Crab Tart

  • Total Time

    1h 5m
    • Prep Time

      20m
    • Bake Time

      45m
  • Serves

    6


Divine mix of crab meat seasoned with red pepper sauce, spring onions and garlic and cooked with eggs and cream in a deep buttery pastry case.   This is also delicious with either freshly cooked flaked salmon, or drained canned salmon.

Method

  1. Roll out pastry to line a 20cm/8in loose-bottomed flan tin. Bake blind with greaseproof paper and baking beans at 180°C (fan 160°C, gas mark 4) for 10 minutes. Remove beans and paper and return to oven for another 5 minutes. Remove from oven.

  2. For the filling, heat oil in a pan and gently fry onions over low heat until softened, but not brown. Add garlic and chilli and cook for 2 minutes more.

  3. Place the crab meat in a bowl and add the onion mix. Stir gently. Season with salt, pepper and Tabasco red sauce. Scatter the filling over the base of the pastry case.

  4. Beat the eggs with cream and season. Pour over the filling. Return to the oven and cook for 30 minutes - or until set and just firm to the touch. Serve with green salad.

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We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
You can still browse the site and view our delicious recipes (you can even print them or email them to yourself so you have them to hand).
We apologise for any inconvenience this may cause.

We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
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We apologise for any inconvenience this may cause.

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