Crab Tart

This entry is filed under Baking Recipes, Fish Recipes.


It was my birthday last week and as treat, my other half took me to my favorite restaurant where I ordered one of my all time favorite starters – crab tart. It was to die for, rich, creamy and distinctly crabby. Since then I’ve been hooked on making them and thought now that the weather’s supposedly warming up, I’d share the recipe with you in the event you want to make one yourself. 

The beauty of this dish is you can enjoy it as a starter, a light lunch or even supper if you pad it out with some crisp salad leaves plus a few hot, Jersey royals drizzled with butter, chopped parsley and black pepper. For best results eat the crab tart whilst warm rather than hot.

Serving Size: 6-8 portions
Preparation & Cooking Time: 90 minutes
Effort Level: Some Effort

450g crab meat – Waitrose sell good quality fresh crab
Large jar Shiphams crab paste
2 tbsp sunflower oil
10 spring onions
3 eggs plus 2 yolks
450ml double cream
50g Parmesan
Cayenne pepper & salt
Pre-cooked pastry case

Flan dish approx 25cm wide and 3cm deep
Medium sized bowl
Cheese grater
Frying pan
Balloon whisk

Here’s What You Do:
Pre-heat the oven to 180C/350F/gas mark 4. Bake the pastry case blind then leave to cool.

Spread the Shiphams crab paste over the pastry case base.
Finely chop the spring onions and tip into a frying pan with the sunflower oil. Place over a high heat and stir fry briefly for approximately 1 minute until bright green and just softened then sprinkle over the crab paste.
Beat the eggs, yolks and cream and season well with cayenne and salt.
Grate the parmesan and stir into the cream along with the crab meat and genty pour over the crab paste and onion base.
Slide the tart onto the middle oven shelf and leave to bake for 35-40 minutes. The tart wants to be golden and still have some ‘wobble’.  Enjoy!

For variation try replacing the spring onion with watercress, leeks or asparagus spears which you want to blanch first. Do this by dropping them into rapidly boiling water for 1 minute then immediately into a bowl of chilled water to prevent futher cooking. Dry thoroughly by blotting with kitchen towel before arranging in the flan tin.

crab-tart-2  asparagus-crab-tart

6 Responses to “Crab Tart”

  1. Uma says:

    Next time you come back from Cornwall Jennie with some fresh crab, be sure to make it. A little crab goes a long way here.

  2. Uma says:

    Thanks Susan! I hope you enjoyed it.

  3. Susan Robson says:

    Know what we are having for supper tonight – Another fab recipe from my favourite chef. Keep em coming…….

  4. Jennie says:

    Looks fantastic – will definately be cooking this weekend – apart from a Uma’s kitchen fish pie I have lurking in the freezer 🙂

  5. Uma says:

    Thanks Nick!
    I often feel about 21 (I just don’t look it). Although like a vampire things improve and fall into place once it starts getting dark!!!

  6. Nick Stroude says:

    Wow! That looks ab-so-lute-ly fab-u-lous. Must try it . . . . oh! and a belated Happy Birthday – you must feel 21 again?

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