Crab & ginger tart with a chilli dressing

Crab & ginger tart with a chilli dressing

  • 1
  • 2
  • 3
  • 4
  • 5
(5 ratings)

Ready in 1 hour 20 mins plus 15 mins chilling

More effort

Serves 8 - 10
Lesley Waters gives us her modern, British take on quiche

Nutrition and extra info

  • Freezable

Nutrition: nutrition per serving (for 8)

  • kcal605
  • fat49g
  • saturates21g
  • carbs30g
  • sugars1g
  • fibre1g
  • protein13g
  • salt1.69g
Save to My Good Food
Please sign in or register to save recipes.


  • 500g pack shortcrust pastry
  • 10cm piece fresh root ginger, peeled and roughly chopped
  • 20g pack fresh parsley, preferably flat leaf



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 2 tbsp sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 250g fresh white crabmeat
  • 2 egg, plus 2 egg yolks



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 300ml crème fraîche

For the chilli dressing

  • 4 spring onion, finely chopped

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 1 lime, juice only



    The same shape, but smaller than…

  • 1 red chilli, seeded and finely chopped
  • 3 tbsp light soy sauce
  • 6 tbsp sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 1 tsp golden caster sugar


  1. Heat oven to 200C/fan 180C/gas 6. On a lightly floured surface, roll out the pastry to 5mm thickness and use to line a 25cm loose-bottom shallow tart tin. Cover and chill for 15 mins.

  2. Line the pastry case with greaseproof paper and fill with baking beans. Bake for 10-15 mins until dry to touch, but not coloured. Remove the paper and beans and return the pastry case to the oven for a further 3-5 mins until it is just cooked. Reduce the oven to 180C/fan 160C/gas 4.

  3. In a small food processor, blend the ginger with the parsley and 2 tbsp of sunflower oil to a coarse paste. Spread over the base of the tart case. Scatter the crab meat over the ginger paste. Whisk together the eggs and egg yolks with the crème fraîche, then season. Put the tart tin on a baking sheet and pour in the egg mixture. Return the tart to the oven for 30-35 mins or until just set.

  4. Meanwhile, make the dressing. In a small bowl, whisk together the onions, lime juice, chilli, soy sauce, sunflower oil and sugar with 1 tbsp water. Serve the tart warm with a drizzling of dressing.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (4)

adeleduncan's picture

This is an unusual quiche recipe and very good. It can be made ahead of time so ideal for entertaining. The chilli sauce is also good with crab cakes. I have frozen the leftovers and it is not bad reheated but not as good as freshly made.

adeleduncan's picture

Excellent recipe. Made it ahead of time and heated it up just before serving. I thought the ginger would be too much but it wasn't. Might try coriander rather than parsley next time - or half and half.

mamgoose's picture

Fantastic recipe - I use it over and over again. I always try to keep a few quiches in the freezer ready for unexpected guests and although they are not quite as nice as freshly baked they are very good indeed.

daphnewells's picture

Finely grate the ginger before liquidising.
I made this as a starter for a dinner party, since then everyone has made it for their friends who all asked for the recipe, it's the ultimate starter - delicious!

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.


Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.


Discover a BBC Good Food Show near you.


See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at

Follow us

Join the BBC Good Food community by following us on Facebook, Twitter, Pinterest, Instagram and Google Plus.