150 g (6 oz) Short crust Pastty
2 eggs plus 1 yolk
150 ml (1/4 pt) double cream
15 ml (1 tbsp) brandy
225 g (8 oz) crabmeat
25 g (1 oz) butter
25 g (1 oz) flour
150 ml (1/4 pt) milk
30 g (2 tbsp) grated Cheddar cheese
salt and cayenne pepper
8 asparagus spears, cooked
2 eggs plus 1 yolk
150 ml (1/4 pt) double cream
15 ml (1 tbsp) brandy
225 g (8 oz) crabmeat
25 g (1 oz) butter
25 g (1 oz) flour
150 ml (1/4 pt) milk
30 g (2 tbsp) grated Cheddar cheese
salt and cayenne pepper
8 asparagus spears, cooked
method
1. Roll out the pastry and line a 22 cm (8 in) quiche or flan tin standing on a greased baking sheet.
2. Beat the eggs, cream and brandy together.
3. Flake the crabmeat with a fork and stir into the egg mixture.
4. Melt the butter in a heavy-bottomed pan and add the flour.
5. Stir and cook for a few minutes.
6. Remove from the heat and gradually stir in the milk.
7. Return to the heat and continue stirring until the sauce thickens.
8. Add the cheese and seasoning.
9. Stir the crab mixture into the cheese sauce and pour into the flan.
10. Decorate the top with asparagus spears, pressing them into the filling.
11. Bake in a preheated oven at 190°C (375°F) Gas 5. for 35 - 40 minutes till lightly set.
2. Beat the eggs, cream and brandy together.
3. Flake the crabmeat with a fork and stir into the egg mixture.
4. Melt the butter in a heavy-bottomed pan and add the flour.
5. Stir and cook for a few minutes.
6. Remove from the heat and gradually stir in the milk.
7. Return to the heat and continue stirring until the sauce thickens.
8. Add the cheese and seasoning.
9. Stir the crab mixture into the cheese sauce and pour into the flan.
10. Decorate the top with asparagus spears, pressing them into the filling.
11. Bake in a preheated oven at 190°C (375°F) Gas 5. for 35 - 40 minutes till lightly set.
serving amount
serves 4
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