spicy crab tart

Divine mix of crab meat seasoned with TABASCO® Brand Pepper Sauce, spring onions and garlic, and cooked with eggs and cream in a deep buttery pastry case. This is also delicious with either freshly cooked flaked salmon, or drained canned salmon.

Serves: 6

225g/8oz shortcrust pastry
2 tbsp oil
6 salad onions, trimmed and finely chopped
1 clove garlic, peeled and crushed
1 red chilli, seeded and chopped
225g/8oz fresh or frozen white crab meat
salt and freshly ground black pepper
6 drops TABASCO® Brand Pepper Sauce
3 eggs
300ml/ ½ pt double cream
green salad to serve

Method:

1. Roll out pastry to line a 20cm/8in loose-bottomed flan tin. Bake blind with greaseproof paper and baking beans at Gas 4 350F 180C for 10 minutes. Remove beans and paper, then return to oven for another 5 minutes. Remove from oven.

2. For the filling, heat oil in a pan and gently fry onions over low heat until softened, but not brown. Add garlic and chilli and cook 2 minutes more. Place crab meat in a bowl and add onion mix. Stir gently. Season with salt, freshly ground black pepper and TABASCO® Sauce. Scatter filling over the base of the pastry case.

3. Beat eggs with cream and season. Pour over the filling. Return to oven and cook for 30 minutes - or until set and just firm to the touch. Serve with green salad.

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