See Also: Crab and coriander tart(recipes)
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coriander(dictionary)
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coriander(dictionary)
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Crab and coriander tart (recipes)






Serves 8



Preparation time

30 mins to 1 hour



Cooking time

30 mins to 1 hour

















Ingredients



For the filling3 eggs, 1 egg yolk400g/14oz crab meat, fresh or frozen300ml/10fl oz cream 1 tbsp lemon juice2 tbsp chopped coriander1 tsp grated ginger¼ to ½ red, de-seeded chilli (may need to add more) OR ½tsp Tabasco to taste50g/2oz grated Parmesansalt and freshly ground black pepperFor the pastry1 x recipe of savoury pastryFollow pastry packet instructions and line out 27cmx3cm or a 30cmx2cm tin and bake blindFor the chunky tomato salsa 4 ripe tomatoes, chopped 1 tbsp onion or spring onion, chopped1-2 cloves of garlic, crushed½-1 chilli, finely chopped1 heaped tbsp chopped coriander½ lime, juice onlysalt and freshly ground black pepperpinch of sugar



Method



1. preheat oven to 180C/356F/Gas 4.2. Whisk the eggs and yolk, add the rest of the ingredients, except the Parmesan and the seasoning. 3. Add salt and pepper to taste, and pour into the baked pastry in the tin.4. Sprinkle with parmesan and bake for 40 minutes, until it feels firm to the touch in the centre.5. To make the tomato salsa, mix all the ingredients together and season with the salt, pepper and a pinch of sugar.6. Serve with chunky tomato salsa on the side.