Crab and Asparagus Tart

crab and asparagus tart

Crab and Asparagus Tart

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Servings: 4
Calories: 451


  • 6 oz Short crust Pastry
  • 2 eggs plus 1 yolk
  • 1/4 pt double cream
  • 1 tbsp brandy
  • 8 oz crabmeat
  • 1 oz butter
  • 1 oz flour
  • 1/4 pt milk
  • 2 tbsp grated Cheddar cheese
  • salt and cayenne pepper
  • 8 asparagus spears cooked


  • Roll out the pastry and line a 22 cm (8 in) quiche or flan tin standing on a greased baking sheet.
  • Beat the eggs, cream and brandy together.
  • Flake the crabmeat with a fork and stir into the egg mixture.
  • Melt the butter in a heavy-bottomed pan and add the flour.
  • Stir and cook for a few minutes.
  • Remove from the heat and gradually stir in the milk.
  • Return to the heat and continue stirring until the sauce thickens.
  • Add the cheese and seasoning.
  • Stir the crab mixture into the cheese sauce and pour into the flan.
  • Decorate the top with asparagus spears, pressing them into the filling.
  • Bake in a preheated oven at 190°C (375°F) Gas 5. for 35 - 40 minutes till lightly set.
Calories: 451 kcal
Carbohydrates: 32 g
Protein: 22 g
Fat: 25g
Saturated Fat: 14 g
Trans Fat: 1 g
Cholesterol: 210 mg
Sodium: 828 mg
Potassium: 332 mg
Fiber: 2 g
Sugar: 2 g
Vitamin A: 1136 IU
Vitamin C: 6 mg
Calcium: 143 mg
Iron: 3 mg
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