Crab Saffron And Parmesan Tart Recipes

CRAB, SAFFRON AND PARMESAN TART

Steps:

• heat the oven to 190°C.
• Put the saffron in the hot milk and soak 15 minutes.
• Beat the eggs, cream, half the parmesan and the saffron milk together in a bowl. season to taste with salt and pepper.
• Spread the crabmeat over the pastry shell, pour oer the filling and sprinkle with the remaining cheese.
• Bake for 30-35 minutes until LIGHTLY set and golden.Leave to cool slightly before serving.
• Serve garnished with some watercress.

MINI CRAB TARTS

Steps:

• Preheat oven to 375°. Place tart shells in an ungreased 15x10x1-in. baking pan. In a small bowl, whisk egg, milk, mayonnaise, flour and salt until smooth. Stir in crab, cheese and chopped onion. Spoon into tart shells., Bake 9-11 minutes or until set. Garnish with sliced onions if desired. Serve warm.

CRAB & SAFFRON RISOTTO

Steps:

• Heat the oil in a large saucepan over a low heat. Add the onion and a pinch of salt and cook over a low heat for 12 mins until softened. Add the garlic and cook for 1 min. Tip in the rice, then turn up the heat to medium and fry for 3 mins. Pour in the wine and bring to the boil until the liquid is reduced by half.
• Turn the heat up to high and pour half the stock into the pan, stirring continuously until most of the stock has been absorbed. Add more stock, a ladleful at a time, letting each addition be absorbed before adding the next, stirring continuously (you will need most of the stock). This should take around 18-20 mins,by which point the rice should be cooked with a slight al-dente bite to it. Add the butter, both types of crabmeat, the saffron, cheese and the lemon zest and juice, and stir everything together. Season to taste, adding a little more stock to loosen if you need to. Spoon into shallow bowls and top with the herbs.