• 4servings
  • 25minutes
  • 410calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H, C, D, P
MineralsFluorine, Silicon, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. butter

  2. 1 egg , beaten butter

  3. 1 bunch spring onions , chopped (including the green bits)

  4. 200g white crabmeat

  5. 1 tbsp tarragon , chopped

  6. 1 tbsp parsley , chopped

  7. 1/2 lemon , zested

  8. 300g all-butter shortcrust pastries

  9. 1 egg , beaten

Instructions Jump to Ingredients ↑

  1. Heat the oven to 200C/fan180C/gas 6. Melt a knob of butter in a pan. Cook the spring onions for a few minutes until softened. Cool then stir in the crab, tarragon, parsley, lemon zest and season.

  2. Roll out the pastry to 20p thickness and then use side plates to cut out four circles, approx 16cm. Divide the crab mix between the circles, brush the edges with egg, then fold and crimp. Brush all over with egg. Bake for 20-25 minutes until golden. Serve warm or at room temperature.


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