Crab and Asparagus Tart
Ingredients
- 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
Instructions
- 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