Crab and ginger tart with a chilli dressing

Terry Stewart

Terry Stewart

15th April 2013
Terry Stewart

Crab and ginger tart with a chilli dressing

Chefs often regard crab meat as a two-in-one ingredient. While white meat contains a light and sweet flavour the brown meat is often richer in taste meaning it can be used as a mix and on its own due to its unique flavour. Why not give the following Crab and ginger tart with a chilli dressing recipe a try in your kitchen? This is a very tasty recipe that works.


  • For the tart
  • 450g/1lb short crust pastry
  • 10cm/4in piece fresh ginger, peeled and roughly chopped
  • 1 large bunch flat leaf parsley
  • 2 tbsp sunflower oil
  • 350g/12oz fresh white crabmeat
  • 2 free-range eggs
  • 2 free-range egg yolks
  • 325ml/11fl oz crème fraiche
  • salt and freshly ground black pepper
  • For the chilli dressing
  • 4 spring onions, finely chopped
  • 1 lime, juice only
  • 1 red chilli, finely chopped
  • 3 tbsp soy sauce
  • 6 tbsp sunflower oil
  • 1 tsp caster sugar


1. Preheat the oven to 200C/400F/Gas 6.
2. On a lightly floured surface, roll out the pastry and use to line a 25cm/10in loose-bottomed tart tin. Cover and place in the fridge for 15 minutes.
3. Line the pastry tart case with greaseproof paper and fill with baking beans.
4. Bake in the oven for 10-15 minutes.
5. Remove the greaseproof paper and beans and return the tart case to the oven for a further 3-5 minutes until it is just cooked.
6. Reduce the heat to 180C/350F/Gas 4.
7. In a small food processor, blend the ginger with the parsley and two tablespoons of sunflower oil.
8. Spread over the base of the tart case.
9. Scatter the crabmeat over the top of the ginger mixture.
10. In a bowl combine the eggs and egg yolks with the crème fraîche and season with salt and freshly ground black pepper.
11. Pour into the tart case.
12. Return the tart to the oven for 30-35 minutes or until just set.
13. Meanwhile, make the dressing. In a small bowl, whisk together the onions, lime juice, chilli, soy sauce, sunflower oil and sugar with one tablespoon of water. Season to taste.
14. Serve the tart warm with a drizzling of chilli dressing.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.