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Crab and Ginger Tart with a Chilli Dressing

A savoury shortcrust tart filled with fresh crab, ginger, and crème fraîche, served with a zesty lime and chilli dressing.

DinnerLunchSeafoodSpicyCrabTart
Estimated Nutrition
Calories
606.1
kcal / serving
4848.4 kcal total
Carbs
22.8g
per serving
182.5 g total
Fat
50.3g
per serving
402.1 g total
Protein
14.8g
per serving
118.2 g total
Cook Time
55
minutes
Serves
8
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
450
g
Shortcrust Pastry
ready made
1
tsp
Caster Sugar
CondimentsSauces
3
tbsp
Soy Sauce
Dairy
2
piece
Eggs
free-range
2
piece
Egg Yolks
free-range
325
ml
Crème Fraîche
Fruits
1
piece
Lime
juice only
NutsSeeds
1
bunch
Flat leaf Parsley
large
1
1
Salt
to taste
1
1
Black Pepper
freshly ground, to taste
OilsFats
2
tbsp
Sunflower Oil
for the tart base
6
tbsp
Sunflower Oil
for the dressing
Seafood
350
g
White Crabmeat
fresh
Vegetables
10
cm
Ginger
fresh, peeled and roughly chopped
4
piece
Spring Onions
finely chopped
1
piece
Red Chilli
finely chopped

Method

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