Easy Way To Draw A Crab

best crab recipes crab quiche

Good Housekeeping

Cal/Serv: 631

Makes: 6

Prep Time: 0 hours 25 mins

Cook Time: 1 hour 0 mins

Total Time: 1 hour 25 mins

250 g

(9oz) plain flour, plus extra to dust

125 g

(4oz) cold butter, cut into cubes

large egg yolk

large eggs

275 ml

(9fl oz) double cream

½-1 red chilli, deseeded and finely chopped

2 tbsp.

freshly chopped chives

2 x 170 g tins white crab meat chunks in brine

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Put the flour and butter into a food processor and whiz until the mixture resembles fine breadcrumbs. In a small bowl, stir together the egg yolk and 2½tbsp ice-cold water. Add the liquid to the food processor and pulse until the mixture just comes together. Tip on to a work surface, bring together and form into a disc. Wrap in clingfilm and chill for 15min.
Preheat oven to 200°C (180°C fan) mark 6. Lightly flour a work surface and roll the pastry out; use to line a 25cm (10in) loose-bottomed fluted tart tin. Chill for 15min in the fridge.
Meanwhile, in a large jug mix together the eggs, cream, some seasoning and most of the chilli and chives. Next, drain the crab, tip on to kitchen paper and pat dry.
Remove pastry from the fridge and cover with a large sheet of greaseproof paper. Fill (on top of the greaseproof) with baking beans, then put tin on a baking sheet. Cook for 20min, then carefully lift out the beans and paper. Return the pastry to the oven and cook for a further 10min.
Lower the oven temperature to 180°C (160°C fan) mark 4. Scatter most of the crab into the pastry case, then pour over the egg mixture. Scatter over remaining chilli, chives and crab. Cook for 30min or until set. Leave to cool in tin for 5min, then remove. Serve warm or at room temperature with a crisp green salad.

Per Serving:

Calories: 631
Total carbs: 33 g
Sugars: 2 g
Total fat: 48 g
Saturated fat: 28 g

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