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.
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.
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.
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.
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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