Spicy Crab Tart

4.00 (12)
🍽 Serves 6 🏷 Starters

This zesty tart features a crisp shortcrust base filled with a mixture of white crab meat, spring onions, garlic, and red chilli, all seasoned with Tabasco. The filling is bound with a rich blend of eggs and cream before being baked until perfectly set. It makes an excellent starter for six when accompanied by a fresh green salad.

Spicy Crab Tart

Ingredients

  • 225g shortcrust pastry
  • 2 tbsp oil
  • 6 spring onions, trimmed and finely chopped
  • 1 clove garlic, peeled and crushed
  • 1 red chilli, seeded and chopped
  • 225g fresh or frozen white crab meat
  • Salt and freshly ground black pepper
  • 6 drops Tabasco® Red Pepper Sauce
  • 3 eggs
  • 300ml double cream
  • Green salad to serve

Method

  1. Roll the pastry out to fit a 20cm loose-bottomed flan tin. Bake it blind with greaseproof paper and baking beans at 180°C for 10 minutes. Take out the beans and paper and bake for a further 5 minutes. Then remove from the oven.
  2. To make the filling, warm the oil in a pan. Cook the chopped spring onions gently until they are soft without browning. Stir in the garlic and chilli and cook for 2 minutes more.
  3. Put the crab meat into a bowl and add the cooked onion mixture. Combine gently. Season with salt, black pepper and 6 drops of Tabasco Red Pepper Sauce. Spread this filling evenly over the pastry base.
  4. In a separate bowl, whisk the eggs together with the double cream and season. Pour this mixture over the crab filling in the tart case.
  5. Place the tart back into the oven and bake for 30 minutes, or until the filling is set and firm when touched. Serve with a green salad.

Nutrition (per serving)

Nutrition data not available.

Recipe details

CategoryStarters
AuthorFood Network UK