ingredients
serves 6
2 pound boiled crab or 1 pound crabmeat
1 teaspoon lemon juice
1 tablespoon fresh fennel leaves, chopped
1 small onion, finely chopped
2 tablespoons parsley, chopped
2 tablespoons dry sherry
5/8 x rich shortcrust pastry (below)
4 eggs, beaten
1 1/2 cups thin cream
1/4 teaspoon ground cinnamon
salt and freshly ground black pepper
method
1. Clean the crab, removing the white gills and the green-brown stomach bag which lies just behind the head.
2. All the rest of the shell contents, meat and creamy curd are eatable.
3. Scrape the meat out of the shell and break the claws, legs and body with a hammer. Scrape the meat out of the crevices, working in sections, with a grapefruit knife.
4. Discard all bits of shell and flake the meat.
5. Mix the meat, lemon juice, fennel leaves, onion, parsley and sherry, cover and leave to marinate.
6. Heat the oven to 200°C (400°F).
7. Roll out the pastry and use to line a 11 inch pie dish or an oval gratin dish 11 inch long. Bake blind for 15 minutes.
8. Reduce the oven heat to 180°C (350°F). Spoon the crab mixture into the pastry shell and spread it out evenly.
9. Combine the eggs, cream and seasonings and pour over the crab mixture.
10. Return to the oven for 40 - 45 minutes or until the custard is set and an inserted skewer comes out clean.
11. Serve warm or cold. Cooking time: 20 minutes to clean a crab, then 70 minutes, plus chilling time
Rich Shortcrust Pastry
The secret of success with this versatile pastry is to keep it cool. When rubbing in, lift up the fat and roll it over the tops of your fingertips, with your thumbs pressing from above, then let it drop back into the bowl. Chill the pastry in the refrigerator before rolling out and shaping.
Shortcrust keeps well. The wrapped dough will store in the refrigerator for 10 days or in the freezer for 6 months. To thaw frozen pastry, remove the wrappings, allow 2 hours at room temperature for the basic quantity. Baked, but unfilled pastry cases of every type will freeze for 6 months.
2 cups All purpose flour
1/2 teaspoon salt
3/4 cup butter or margarine
about 8 teaspoons cold water
1. Sift the flour and salt into a mixing bowl. Add the fat and use a palette knife or spatula to cut it into the flour until it is in pea-sized pieces.
2. With the fingertips, rub the fat into the flour, lifting it up high and rubbing it with your thumbs on top. Let it fall back into the bowl to keep cool.
3. When it resembles even breadcrumbs, sprinkle on half the water and stir with a knife, until it clings together.
4. Add a little more water, as necessary, and with your hands, draw the dough together into a ball, picking up the crumbs.
5. Place the dough on a work surface and knead lightly until smooth. Wrap and chill dough for 30 minutes before using.
