Crab and Ginger Tart with Chilli Dressing

Pre-heat oven to: 200°C/400°F/Gas 6
Time in oven: 45-50 minutes in total
Serves: 8


1 lb/450g shortcrust pastry
4″/10cm fresh ginger, chopped
1 oz/25g flat leaf parsley
2 tblsp sunflower oil
9 oz/250g fresh or tinned white crabmeat
2 eggs
2 egg yolks
½ pt/300ml crème fraîche

Chilli dressing:
4 spring onions, finely chopped
juice of 1 lime
1 red chilli, chopped
3 tblsp light soy sauce
6 tblsp sunflower oil
1 tblsp caster sugar
1 tblsp water


1. Line a 9″/25cm loose-based, shallow tart tin with rolled-out pastry (see page 342).
2. Chill for 15 minutes. Bake blind for 10-15 minutes.
3. Blend ginger, parsley and oil to a coarse paste and spread over base of tart.
4. Scatter crab meat over ginger paste.
5. Whisk together eggs, yolks and crème fraîche.
6. Put tart tin on baking sheet and pour over egg mixture.
7. Bake in oven for 30-35 minutes.
8. Serve warm with chilli dressing, made by mixing all ingredients together.

Mary Morrison, Scalpay