The BBC Good Food logo
Crab, spring onion & pancetta slice

Crab, spring onion & pancetta slice

By
loading...
Magazine subscription – Get a cocktail kit & exclusive class when you subscribe
  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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: per serving
HighlightNutrientUnit
kcal387
fat28g
saturates14g
carbs23g
sugars2g
fibre0g
protein11g
low insalt1.4g
Advertisement

Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, May 2013

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement

Sponsored content