Spicy Crab Tart

Extra red chilli ensures this spicy tart packs a punch.
  • 225g shortcrust pastry
  • 2 tbsp oil
  • 6 spring onions, trimmed and finely chopped
  • 1 clove garlic, peeled and crushed
  • 1 red chilli, seeded and chopped
  • 225g fresh or frozen white crab meat
  • Salt and freshly ground black pepper
  • 6 drops Tabasco® Red Pepper Sauce
  • 3 eggs
  • 300ml double cream
  • Green salad to serve

Roll out pastry to line a 20cm/8in loose-bottomed flan tin. Bake blind with greaseproof paper and baking beans at 180°C for 10 minutes. Remove beans and paper and return to oven for another 5 minutes. Remove from oven.

For the filling, heat oil in a pan and gently fry onions over low heat until softened, but not brown. Add garlic and chilli and cook 2 minutes more. Place crab meat in a bowl and add onion mix. Stir gently. Season with salt, freshly ground black pepper and Tabasco® Red Pepper Sauce. Scatter filling over the base of the pastry case.

Beat eggs with cream and season. Pour over the filling. Return to oven and cook for 30 minutes - or until set and just firm to the touch. Serve with green salad.

Recipe courtesy of Tabasco®

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