Crab, spring onion & pancetta slice

Crab, spring onion & pancetta slice

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Prep: 15 mins Cook: 35 mins

Easy

Serves 6
This spin on surf-and-turf will go down a treat as a starter or nibble - the lemon crème fraîche base is flavoured with mint and parsley

Nutrition and extra info

Nutrition: per serving

  • kcal387
  • fat28g
  • saturates14g
  • carbs23g
  • sugars2g
  • fibre0g
  • protein11g
  • salt1.4g
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Ingredients

  • 2 tsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 8 slim spring onion, left whole, but with both ends trimmed and any outer layers removed
    Spring onions

    Spring onion

    sp-ring un-yun

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

  • 8 slices pancetta
    Pancetta

    Pancetta

    pan-chet-ah

    Pancetta is Italian cured pork belly - the equivalent of streaky bacon. It has a deep, strong,…

  • 100g white crabmeat
  • 1 large egg
  • 5 tbsp crème fraîche
  • 2 tsp Dijon mustard
  • zest 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • small handful parsley leaves, chopped
    Parsley

    Parsley

    par-slee

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

  • small handful mint, leaves picked and chopped
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 375g pack puff pastry
  • dressed salad leaves, to serve

Method

  1. Brush a griddle pan with the oil and heat until just smoking. Cook the spring onions in the pan until softened and charred. Leave to cool, then wrap a slice of pancetta around each.

  2. Mix together the crabmeat, egg, crème fraîche, mustard, lemon zest, parsley and mint with a pinch of salt and a good grind of black pepper.

  3. Heat oven to 200C/180C fan/gas 6. Roll out the pastry to a rectangle roughly 35 x 25cm and trim the edges to neaten. Lightly score a 1cm border around the edge of the tart and prick the centre all over with a fork. Put the pastry on a baking tray lined with baking parchment.

  4. Spread the crab mixture over the centre of the tart, up to the border, and put the spring onions on top, pushing them into the mixture a little. Bake for 25 mins until the pastry is puffed and golden, and the pancetta is crisp. Leave to cool for 5 mins, then cut into 6 slices and serve with a green salad, or into smaller squares to serve with drinks.

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Comments (1)

gerie777's picture

I'm just so happy I came across your website. It's like finding a hiden treasure.

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