Name: Hot Crabby Tarts
Ingredients: 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

AuthorRedpost MediaCategoryDinner, Seafood

A cheesy, crabby tart that's moist and tasty.

Yields1 Serving

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

Preheat the oven to 180.C

Cook the leeks in the butter for five minutes.

Add the curry paste and cook for another five minutes. Cool.

Bring to the simmer and cook for an hour.

Mix the eggs, brown crab meat and crème fraiche and season with salt and pepper.

Spoon the leek mixture into the pastry case.

Scatter the white crab meat on top and pour over the egg mix.

Sprinkle on the cheese.

Bake at 180.C for approx 25 minutes.

Ingredients