Spicy Crab Tart
Ingredients
225 g of shortcrust pastry
2 tbsp of oil
6 salad onions, trimmed and finely chopped
1 garlic clove, peeled and crushed
1 red chilli, seeded and chopped
3 tsp of tabasco habanero sauce
300 ml of double cream
3 eggs
1 green salad, to serve
225 g of white crab meat, defrosted if frozen
6 servings
Calories~542 kcal
Protein~14 g
Carbs~23 g
Fat~44 g
Fiber~1 g
Sugar~3 g
Total recipe
Calories~3,250 kcal
Protein~85 g
Carbs~135 g
Fat~265 g
Fiber~8 g
Sugar~15 g
Method
Step 1
Roll out the pastry to line a 20cm loose-bottomed flan tin. Bake blind with greaseproof paper and baking beans at Gas 4/10C for 10 minutes. Remove the beans and paper and return to the oven for another 5 minutes. Remove from oven.
Step 2
For the filling, heat the oil in a pan and gently fry onions over a low heat until softened, but not brown. Add the 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 Habanero Sauce. Scatter the filling over the base of the pastry case.
Step 3
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.
