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    cornish crabsAre you up for some seafood this Christmas? Well here is something for you to try, straight out of British celebrity chef Delia Smith. She is a legend in her own right and this dish is quite simple but has enough kick to make you a star on Christmas Day. Recipe courtesy of The Telegraph.

    Ingredients:
    • 1 pack of six savoury pastry cases (M&S)
    • 2 x 100g packs hand-picked white Cornish crab (Seafood & Eat It, Waitrose)
    • 1 x 110g pack hand-picked brown Cornish crab (Seafood & Eat It, Waitrose)
    • 3 level tbsp half-fat crème fraîche
    • 1½ tbsp dry sherry
    • 1 tbsp lemon juice
    • a pinch of ground mace
    • a good grating of nutmeg
    • 40g grated Parmesan
    • ¼ tsp cayenne pepper
    • salt to garnish
    • 2 cartons of mustard and cress, or salad cress

    Procedure:
    You will need a small baking tray. Pre-heat the oven to 200C/gas mark 6.

    All you do here is put the tart cases on to the baking tray, then place the white and brown crabmeats, the crème fraîche, sherry, lemon juice, mace, nutmeg and a little salt in a medium-size bowl. Mix it all together with a large fork, and taste to check the seasoning.

    Now divide the crab mixture evenly among the pastry cases and even it out using the back of a spoon. Sprinkle the Parmesan all over the crab and finish off with a dusting of cayenne.

    Bake the tarts for 25 minutes until puffed and golden, and serve them from the oven with a mustard and cress garnish.

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