AuthorRedpost MediaCategoryDinner, SeafoodA 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
1
Preheat the oven to 180.C
2
Cook the leeks in the butter for five minutes.
3
Add the curry paste and cook for another five minutes. Cool.
4
Bring to the simmer and cook for an hour.
5
Mix the eggs, brown crab meat and crème fraiche and season with salt and pepper.
6
Spoon the leek mixture into the pastry case.
7
Scatter the white crab meat on top and pour over the egg mix.
8
Sprinkle on the cheese.
9
Bake at 180.C for approx 25 minutes.
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