Souffléd crab & asparagus tart

Souffléd crab & asparagus tart

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

Prep: 40 mins Cook: 55 mins

More effort

Serves 6
This melt-in-the-mouth tart can be served as a main course, or as a brilliant starter for eight served with a green salad

Nutrition and extra info

Nutrition: per serving

  • kcal406
  • fat25g
  • saturates10g
  • carbs30g
  • sugars3g
  • fibre2g
  • protein17g
  • salt1.18g
Save to My Good Food
Please sign in or register to save recipes.


  • 300g ready-made shortcrust pastry
  • 25g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 25g plain flour
  • 300ml milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • freshly grated nutmeg



    One of the most useful of spices for both sweet and savoury

  • 2 good pinches chilli powder
  • 200g white crabmeat, fresh or frozen and defrosted
  • 140g asparagus tips



    Labour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They're…

  • 3 eggs, separated



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

  • 3 tbsp finely grated parmesan



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…


  1. Heat oven to 200C/180C fan/gas 6. Roll out pastry and line a 25cm tart tin. Line the case with greaseproof paper and fill with baking beans. Bake for 15 mins, then remove paper and beans and cook for 5 mins more. Trim off excess pastry. Reduce oven to 190C/170C fan/gas 5.

  2. Melt the butter in a non-stick pan, stir in the flour and cook for 1 min. Gradually add the milk, stirring all the time until the sauce is smooth and glossy. Add nutmeg, chilli and salt and leave to cool slightly.

  3. Flake up the crabmeat and add to the sauce. Blanch the asparagus for 3 mins, drain well and cool under cold running water. Pat dry with kitchen paper and scatter over the pastry case.

  4. Stir the egg yolks into the sauce. Whisk the whites until stiff, then fold into the sauce in 3 batches. Spoon into the tart case and sprinkle with Parmesan. Bake for 30-35 mins until puffed and golden.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
19th Jun, 2015
Lovely recipe, works every time. I make my own pastry and have been using fresh crayfish tails from a bargain supermarket as they were much cheaper than crab and adding smoked paprika rather than chilli, Yum. Also don't think it is necessary to blanch the asparagus first (unless they are monstrously thick), as they lose their lovely crispness when over-cooked.
kathryndonna's picture
1st Sep, 2012
A lovely light flan. I used flaked smoked haddock instead of crab and it was delicious. This is going to be a regular basic recipe as I can feel several variations of fish, vegetable and seasoning coming on.
26th Mar, 2012
GRRRRR! I hate recipes from "professionals" that don't make sense. The crab and asparagus sounds great and I will be trying it soon, when the British asparagus season starts. BUT, the beetroot, toasted almond and watercress salad? We have tbsp of some ingredients but "2 raw beetroots"! What does this mean? Have you seen the variations in size of raw beets? Some are 6-8 times bigger than others. OK, I can taste and check for myself but a recipe should be generally accurate. This happens all too often.
28th Feb, 2012
A lovely fresh Summer recipe. I do recommend splashing out on proper crabmeat though. I used tinned crab the first couple of times I made this and, although perfectly edible, it was a bit bland.
8th May, 2011
delicious and light, and very easy to make. Loved it, will be making it again.
25th Jan, 2011
Easier than I thought - I loved it and the reviews were good.
25th Jan, 2011
Easier than I thought - I loved it and the reviews were good.
30th Nov, 2010
I used tinned crab, and it was absolutely fine - delicious, and with a lovely texture.
12th Jul, 2010
Highly recommend, lovely flavours with a simple recipe and delivers a really delicious tart.
5th May, 2010
I only had puff pastry and tinned flaked crab, used them instead and it was still delicious.
Be the first to ask a question about this recipe...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 suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?