- 3 eggs, 1 egg yolk
- 400g/14oz crab meat, fresh or frozen
- 300ml/10fl oz cream
- 1 tbsp lemon juice
- 2 tbsp chopped coriander
- 1 tsp grated ginger
- ¼ to ½ red, de-seeded chilli (may need to add more) OR ½tsp Tabasco to taste
- 50g/2oz grated parmesan
- salt and freshly ground black pepper
- 1 x recipe of savoury pastry
- Follow pastry packet instructions and line out 27cmx3cm or a 30cmx2cm tin and bake blind
- 4 ripe tomatoes, chopped
- 1 tbsp onion or spring onion, chopped
- 1-2 cloves of garlic, crushed
- ½-1 chilli, finely chopped
- 1 heaped tbsp chopped coriander
- ½ lime, juice only
- salt and freshly ground black pepper
- pinch of sugar
- preheat oven to 180C/356F/Gas 4.
- Whisk the eggs and yolk, add the rest of the ingredients, except the parmesan and the seasoning.
- Add salt and pepper to taste, and pour into the baked pastry in the tin.
- Sprinkle with parmesan and bake for 40 minutes, until it feels firm to the touch in the centre.
- To make the tomato salsa, mix all the ingredients together and season with the salt, pepper and a pinch of sugar.
- Serve with chunky tomato salsa on the side.