Crab Pasty
These delectable crab parcels are bursting with succulent seafood flavor. The combination of sweet white and rich brown crab is complemented by fragrant herbs, zesty lemon, and tender leeks enveloped in flaky pastry. Each bite promises a delightful harmony of tastes and textures, making these parcels a delightful treat for any occasion.
— Constant Cookbook
Ingredients
- 1 pack of Seafood & Eat it White Crab
- Half a pack of Seafood & Eat it Brown Crab
- Butter
- 1 Egg
- 150g Shortcrust Pastry
- 1 small Leek
- Tarragon
- A small handful of Parsley
- 1 Lemon
Instructions
- Melt a knob of butter in a pan and soften the chopped leek followed by the tarragon, parsley and lemon juice.
- Add the crab and stir through the mixture before removing from the heat.
- Roll out the pastry to about a 20p's thickness and cut two circles, make them large enough to cover half the crab mixture.
- Divide the mix between the two circles and brush the edges with the some beaten egg. Fold the pastry over and crimp.
- Bake for 20 minutes at 200 degrees or until golden
Yield
Makes 2 pasties
Comments
No comments found.