November 4, 2016
A cheesy, crabby tart that's moist and tasty.
Blind baked 25cm pastry case
200g half and half crab meat
2 leeks (chopped)
knob of butter
150g curry paste
200mls creme fraiche
3 eggs (beaten)
50g mature cheddar (grated)
salt and pepper
1Preheat the oven to 180.C
2Cook the leeks in the butter for five minutes.
3Add the curry paste and cook for another five minutes. Cool.
4Bring to the simmer and cook for an hour.
5Mix the eggs, brown crab meat and crème fraiche and season with salt and pepper.
6Spoon the leek mixture into the pastry case.
7Scatter the white crab meat on top and pour over the egg mix.
8Sprinkle on the cheese.
9Bake at 180.C for approx 25 minutes.