Crab Tart with Lightly Dressed Salad Leaves, Asparagus and New Potatoes
Galton Blackiston's Crab Tart with Lightly Dressed Salad Leaves, Asparagus and New Potatoes using bang in season Cromer Crab.
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Cooking tools:
- Flan ring
- Oven
- Baking parchment
- Baking beans
- Pastry case
- Mixing bowl
- Whisk
- Fine-mesh sieve
- Pouring jug
- Skillet
- Baking sheet
- Spoon
- Saucepan
- Pot
- Colander
- Kitchen towel
Ingredients
- 3 eggs, plus 2 egg yolks
- 425ml (3⁄4 pint) whipping cream
- Pinch of freshly grated nutmeg
- 3 dressed crabs or 450g (1lb) white crab meat
- 2 tbsp olive oil
- 2 bunches of spring onions, finely sliced
- 40g (11⁄2 oz) freshly grated Parmesan cheese
- Salt
- pepper
- Lightly dressed salad leaves and new potatoes, to serve (optional)
- Asparagus to serve
- 1 x 23cm (9 inch) flan ring, 4cm (1 1/2 inches) deep, lined with savoury shortcrust pastry
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