Crab, spring onion & pancetta slice
Crab, spring onion & pancetta slice requires about 50 minutes from start to finish. One serving contains 490 calories, 12g of protein, and 36g of fat. This recipe serves 6 and costs $2.16 per serving. 19 people found this recipe to be tasty and satisfying. Easter will be even more special with this recipe. This recipe from BBC Good Food requires olive oil, spring onions, crème fraîche, and egg. With a spoonacular score of 54%, this dish is good. If you like this recipe, you might also like recipes such as spring onion pakora – how to make spring onion pakoras, Frosted Blueberry Cake. Vegan slice of spring, and Spring Peas with Pancetta.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 35 minutes
Ingredients:
2 tsp olive oil
8 slim spring onions, left whole, but with both ends trimmed and any outer layers removed
8 slices pancetta
100g white crabmeat
1 large egg
5 tbsp crème fraîche
2 tsp Dijon mustard
zest 1 lemon
small handful parsley leaves, chopped
small handful mint, leaves picked and chopped
375g pack puff pastry
dressed salad leaves, to serve
Equipment:
griddle
frying pan
oven
baking pan
Cooking instruction summary:
Brush a griddle pan with the oil and heat until just smoking. Cook the spring onions in the pan until softened and charred. Leave to cool, then wrap a slice of pancetta around each. Mix together the crabmeat, egg, crme frache, mustard, lemon zest, parsley and mint with a pinch of salt and a good grind of black pepper. Heat oven to 200C/180C fan/gas 6. Roll out the pastry to a rectangle roughly 35 x 25cm and trim the edges to neaten. Lightly score a 1cm border around the edge of the tart and prick the centre all over with a fork. Put the pastry on a baking tray lined with baking parchment. Spread the crab mixture over the centre of the tart, up to the border, and put the spring onions on top, pushing them into the mixture a little. Bake for 25 mins until the pastry is puffed and golden, and the pancetta is crisp. Leave to cool for 5 mins, then cut into 6 slices and serve with a green salad, or into smaller squares to serve with drinks.
Step by step:
1. Brush a griddle pan with the oil and heat until just smoking. Cook the spring onions in the pan until softened and charred. Leave to cool, then wrap a slice of pancetta around each.
2. Mix together the crabmeat, egg, crme frache, mustard, lemon zest, parsley and mint with a pinch of salt and a good grind of black pepper.
3. Heat oven to 200C/180C fan/gas
4. Roll out the pastry to a rectangle roughly 35 x 25cm and trim the edges to neaten. Lightly score a 1cm border around the edge of the tart and prick the centre all over with a fork.
5. Put the pastry on a baking tray lined with baking parchment.
6. Spread the crab mixture over the centre of the tart, up to the border, and put the spring onions on top, pushing them into the mixture a little.
7. Bake for 25 mins until the pastry is puffed and golden, and the pancetta is crisp. Leave to cool for 5 mins, then cut into 6 slices and serve with a green salad, or into smaller squares to serve with drinks.
Nutrition Information:
covered percent of daily need
