CRAB AND ASPARAGUS TART
Great to serve as a starter, this tart is made with a crispy shortcrust pastry and filled with a luxurious crab and asparagus filling.
Provided by delicious. magazine
Categories Savoury tarts
Time 50m
Yield Serves 4
Number Of Ingredients 8
Steps:
- First make the pastry. Rub the flour with the butter until you have a rough, crumbly mix. If you do this in a food processor make sure you use the pulse function to avoid overworking. Add the milk and work into a stiff pastry. Chill for half an hour, then roll out and line the tart tin. Chill again for another half-hour before cooking.
- Preheat the oven to 200°C/fan180°C/gas 6, preferably with a flat tray big enough for the tart case on the top shelf. Prick the pastry in about 4 places with a fork and bake for 15 minutes.
- Meanwhile, combine the asparagus, crab, eggs, cream and seasoning in a large bowl. Add them to the pre-cooked tart shell and bake for 15-20 minutes. The filling should still be slightly wobbly in the middle - it will set as it cools. Eat warm or cold.
Nutrition Facts :
CRAB AND ASPARAGUS TART
A savory tart, its silky custard thickly studded with crab meat to pick up the sweetness of the wines, and asparagus to tame tropical fruit and citrus flavors with vegetal, mineral notes and a hint of bitterness, will make for a lovely lunch or a predinner snack. Come summer, some diced zucchini can replace the asparagus. It also delivers a kick, not in the filling but in the pastry. There's no heat from the subdued alcohol in the bottle. The cayenne in the crust makes up for it.
Provided by Florence Fabricant
Categories dinner, main course
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees. Whisk flour, 1/2 teaspoon salt and cayenne in a bowl or blend in a food processor. Add 6 tablespoons of butter and cut in or pulse until size of peas. Beat 1 egg with 2 tablespoons ice water, scatter on flour mixture and mix with a fork or pulse until a dough can be gathered together. Add a little more water if needed. Form into a disk and roll on a lightly floured surface, then lay it into a 9-inch straight-sided tart pan.
- Trim edges, line with foil and weight with pastry weights or dry beans. Bake 10 minutes, until it starts to look dry. Remove foil and weights and bake 10 to 15 minutes more, until lightly browned. Remove from oven. Reduce heat to 350 degrees.
- Melt remaining butter in a skillet over medium heat, add shallot and cook 1 minute. Add asparagus and cook about 2 minutes, until they start to soften. Remove from heat. Fold in crab meat, lemon juice and chervil. Season with salt. Spread in pastry.
- Whisk half-and-half and cheese until smooth. Beat in remaining eggs until well blended. Pour over crab and asparagus, place in oven and bake about 40 minutes, until set and lightly browned. Let cool 15 minutes, remove sides of pan and serve at once or cooled to room temperature.
Nutrition Facts : @context http, Calories 291, UnsaturatedFat 6 grams, Carbohydrate 17 grams, Fat 18 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 11 grams, Sodium 325 milligrams, Sugar 2 grams, TransFat 0 grams
CRAB & ASPARAGUS PAPPARDELLE
Crab is so good to serve in the spring - combined with fresh egg pappardelle and asparagus, it makes a stunning seasonal dish. Pair it with a rocket salad
Provided by Rosie Birkett
Categories Dinner, Lunch, Pasta, Supper
Time 25m
Number Of Ingredients 14
Steps:
- Heat the olive oil in a heavy-bottomed frying pan. Add the fennel seeds, chilli, shallots, parsley stalks, lemon zest and seasoning, and fry for about 5 mins, or until softened and aromatic. Add the tomato purée, cook for a couple of mins, then deglaze with the vermouth. Add half the crabmeat, stir to create a thick sauce, then remove from the heat while you cook the pasta.
- Bring a large pan of salted water to the boil and cook the pasta until al dente. With 3 mins remaining, add the asparagus, then use a slotted spoon to transfer the pasta and asparagus to the crab pan. Put the crab pan back on the heat, add a couple of spoonfuls of pasta water to loosen and toss together, coating the pasta in the sauce. Add the rest of the crabmeat, crème fraîche and lemon juice, and warm through. Divide between plates and garnish with parsley, chives and hazelnuts.
Nutrition Facts : Calories 576 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 7 grams sugar, Fiber 8 grams fiber, Protein 30 grams protein, Sodium 0.6 milligram of sodium
ASPARAGUS & CRAB SALAD
This wonderfully fresh dish is full of light, shellfish flavours and makes the perfect start to a relaxed dinner party
Provided by Good Food team
Categories Canapes, Dinner
Time 40m
Yield Serves 4 as a starter
Number Of Ingredients 8
Steps:
- Bring a large pan of salted water to the boil and cook the asparagus for 2 mins until just cooked. Drain, tip into iced water to refresh and drain again. Cut each spear on the angle into 2-3 pieces.
- For the dressing, mix all the ingredients with brown crabmeat, if you have it. Toss the asparagus through the dressing, then build a nest of asparagus spears on plates. Place some white crab meat in the centre of each nest, top with a small bundle of rocket and drizzle everything with olive oil before serving.
Nutrition Facts : Calories 214 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.57 milligram of sodium
CRAB ASPARAGUS TART
This tart can be is great for a main dish with a nice green salad. Great for brunches also. The nice flaky crust with the rich filling of crab and veggies goes together well.
Provided by Kozmic Blues
Categories Crab
Time 1h
Yield 2 tarts
Number Of Ingredients 13
Steps:
- Make the crust: Place the butter, flour and water in a food processor.
- Pulse until it begins to form a dough.
- Remove, gather in a ball, flatten, wrap in plastic film and let rest in the refrigerator for at least 1 hour.
- For the filling: Saute asparagus pieces in some garlic and olive oil until slightly softened.
- Add tomatoes just enough to warm through.
- In a large bowl, mix together ricotta, eggs, cream and parmesan.
- Add salt and pepper to taste.
- Preheat oven to 350 degrees.
- Remove dough from refrigerator.
- Cut dough in half and roll each half out with a rolling pin to about 1/2 inch thickness.
- Place each in bottom of a 9 pie pan.
- With a fork, poke holes on the bottom, then place in the middle of the oven and bake for about 15 minutes.
- Remove from the oven and let cool.
- Pour half of the filling inside each of the two baked crusts, and return to the oven.
- Bake for about 40-45 minutes, until the batter is set and slightly golden on top.
Nutrition Facts : Calories 3284.7, Fat 233.9, SaturatedFat 143.5, Cholesterol 1031.4, Sodium 2617.5, Carbohydrate 214.6, Fiber 11.1, Sugar 10.5, Protein 85.8
CRAB, LEEK & CHEDDAR TART
Enjoy this sumptuous crab, leek and cheddar tart at a family feast. You can prep early by making the pastry and cooking the leeks the day before
Provided by Diana Henry
Categories Dinner
Time 1h40m
Number Of Ingredients 10
Steps:
- Put the flour, butter and a good pinch of salt into a food processor, and blitz until the mix resembles breadcrumbs. Combine the yolk with 1½ tbsp very cold water, then add this to the mixture and blitz again until the pastry comes together into a ball (you may need to add a little more water).
- Lightly dust a rolling pin and a large sheet of baking parchment with flour. Roll the pastry out on the parchment, and use it to line a 23cm loose-bottomed tart tin. Chill for 1 hr until firm. Heat the oven to 200C/180C fan/gas 6 with a baking sheet inside.
- For the filling, heat the butter in a heavy-bottomed pan over a medium heat, add the leeks, stir, season and add 2 tbsp water. Cover, reduce the heat to low and cook for 15 mins until the leeks are soft. Uncover, turn up the heat and cook until any liquid has evaporated. Remove from the heat and leave to cool.
- Prick the base of the pastry case all over with a fork, then line with baking parchment and baking beans. Bake on the hot baking sheet for 12 mins, remove the parchment and beans, then bake for 13 mins more. Leave to cool slightly, then spoon the leeks into the pastry case.
- Mix together the double cream, crème fraîche, whole egg and egg yolks. Season well, then gently fold in the crabmeat. Carefully pour the filling over the layer of leeks, then scatter over the cheese.
- Return the tart to the baking sheet in the oven and bake for 35-40 mins, or until the pastry is golden and the filling is just set in the middle (it will continue to cook as it cools). Leave to cool for 15 mins, then remove from the tin and serve.
Nutrition Facts : Calories 712 calories, Fat 54 grams fat, SaturatedFat 32 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 18 grams protein, Sodium 1 milligram of sodium
SOUFFLéD CRAB & ASPARAGUS TART
This melt-in-the-mouth tart can be served as a main course, or as a brilliant starter for eight served with a green salad
Provided by Mary Cadogan
Categories Lunch, Main course
Time 1h35m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Roll out pastry and line a 25cm tart tin. Line the case with greaseproof paper and fill with baking beans. Bake for 15 mins, then remove paper and beans and cook for 5 mins more. Trim off excess pastry. Reduce oven to 190C/170C fan/gas 5.
- Melt the butter in a non-stick pan, stir in the flour and cook for 1 min. Gradually add the milk, stirring all the time until the sauce is smooth and glossy. Add nutmeg, chilli and salt and leave to cool slightly.
- Flake up the crabmeat and add to the sauce. Blanch the asparagus for 3 mins, drain well and cool under cold running water. Pat dry with kitchen paper and scatter over the pastry case.
- Stir the egg yolks into the sauce. Whisk the whites until stiff, then fold into the sauce in 3 batches. Spoon into the tart case and sprinkle with Parmesan. Bake for 30-35 mins until puffed and golden.
Nutrition Facts : Calories 406 calories, Fat 25 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 17 grams protein, Sodium 1.18 milligram of sodium
CRAB & TANGLED ASPARAGUS SALAD ON TOAST
Shave asparagus into ribbons to top Tom Kerridge's crab on toast - it isn't something you see often and gives the dish a chef's touch. It makes a lovely starter
Provided by Tom Kerridge
Categories Lunch, Starter
Time 13m
Number Of Ingredients 10
Steps:
- Use a swivel blade peeler to shave the asparagus into ribbons. Put in a bowl and season with salt and pepper, then dress with the lemon juice and olive oil and set aside.
- Mix the parsley, capers, gherkin and lemon zest into the mayonnaise in a small bowl, then gently fold through the crabmeat. Toast or griddle the sourdough and top with the crab mixture. Toss the rocket in with the asparagus and top each crab toast with a tangle of the asparagus salad. Season with flaky sea salt and serve.
Nutrition Facts : Calories 532 calories, Fat 43 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 16 grams protein, Sodium 1.3 milligram of sodium
ASPARAGUS CRAB QUICHE
I almost always serve this quiche when I have company for lunch because it makes such a pretty presentation, but it's not hard to make. It gets rave reviews from family and friends-almost everyone who tastes it asks for the recipe.
Provided by Taste of Home
Time 45m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Place asparagus in a large saucepan with enough water to cover; bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender. Drain well and pat dry. Arrange cooked asparagus over bottom of pastry. Top with crabmeat. Combine Swiss cheese and flour; sprinkle over crab. , In a small bowl, whisk eggs, cream, salt and hot pepper sauce. Pour into pastry. Sprinkle with Parmesan cheese. Arrange fresh asparagus spears, spoke fashion, on top of quiche. , Bake at 350° for 35-40 minutes. Let stand for 5 minutes before cutting.
Nutrition Facts : Calories 397 calories, Fat 24g fat (12g saturated fat), Cholesterol 186mg cholesterol, Sodium 569mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 1g fiber), Protein 19g protein.
More about "crab and asparagus tart recipes"
MUSHROOM-CRAB-ASPARAGUS TART RECIPE
From pillsbury.com
5/5 (7)Category BreakfastServings 8Total Time 1 hr 5 mins
- Heat oven to 375°F. Spray bottom and side of 12-inch tart pan with removable bottom or 13x9-inch (3-quart) glass baking dish with cooking spray. Cook asparagus as directed on box; drain and cool.
- Meanwhile, in 12-inch skillet, melt butter over medium heat. Add mushrooms; cook about 5 minutes, stirring frequently, just until tender. Stir in bread crumbs and pepper. Press mushroom mixture evenly in bottom and up side of sprayed tart pan or in bottom of sprayed baking dish. Sprinkle shredded cheese over mushrooms. Top with asparagus and crabmeat.
- In medium bowl or blender, place spreadable cheese, eggs and 1 tablespoon of the parsley. Beat with electric mixer on medium speed or cover and blend on low speed until smooth. Pour evenly over crabmeat.
- Bake at 375°F. for 30 to 35 minutes or until set in center and edges are golden brown. Sprinkle remaining tablespoon parsley over top. Let stand 10 minutes before serving. Carefully remove side of pan. Cut into wedges or squares.
CRAB & ASPARAGUS TART | GREAT BRITISH FOOD AWARDS
From greatbritishfoodawards.com
Servings 4Category Baking
- Heat the oven to 200C. First, make the pastry. Put the flour into a large bowl with a pinch of salt, then add the diced butter. Take a table knife or pastry scraper and continue to cut the butter into smaller pieces in the flour.
- Now rub the butter into the flour using your fingertips, until the mixture resembles breadcrumbs, then add the egg yolk and water.
- Use the knife or pastry scraper to cut in the liquid and then pull the mix together with your hands, trying not to overwork it, until you have a ball of pastry.
- Wrap the pastry and chill in the fridge for about 10 mins, before rolling out to fit your tin. Chill again for at least 30 mins.
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