Pastry
- 1 x 23cm (9 inch) flan ring
- 4cm (1 ½ inches) deep lined with savoury shortcrust pastry
Crab Tart
Galton Blackiston
26th June 2024
Crab Tart
120 min
Morston Hall have been serving this dish since the were awarded their first Michelin star, more than 25 years ago.
Ingredients
For the custard
- 3 eggs, plus 2 egg yolks
- 425ml (3⁄4 pint) whipping cream
- pinch of freshly grated nutmeg
For the crab filling
- 3 dressed crabs or 450g (1lb) white crab meat
- 2 tbsp olive oil
- 2 bunches of spring onions, finely sliced
- 40g (11⁄2 oz) freshly grated Parmesan cheese
- salt and pepper
- lightly dressed salad leaves and new potatoes, to serve (optional)
Method
Pastry
Pre-heat the oven to 180C/350F/Gas 4.
Cover the pastry-lined flan ring with baking parchment, fill with baking beans and place in the centre of the pre-heated oven.
Bake ‘blind’ for about 30 minutes, or until the pastry just starts to colour.
Carefully remove the baking beans and parchment: if there are any cracks in the pastry, use leftover pieces of pastry or beaten egg to fill them.
Return the pastry case to the oven for about 5 minutes. Leave to cool.
Custard
Place the eggs, egg yolks and double cream in a bowl and beat gently, adding nutmeg, salt and pepper. Pass through a sieve into a pouring jug. (This could be done in advance.)
Crab Filling
If using dressed crabs, separate the crab meat with your fingers, removing any bits of shell and flaking the white meat. Spread the dark crab meat over the base of the pastry case.
Heat the olive oil in a frying pan, and then quickly fry the spring onions until just softened. Add them to the pastry case.
Stir the white crab meat and the Parmesan into the custard mixture, lightly season and then carefully pour it on to the spring onions.
Plating
Place the tart on a baking tray in the centre of the pre-heated oven. Cook for about 50 minutes, or until the filling is just set.
Leave to cool for a few minutes before serving with some lightly dressed salad leaves and new potatoes.
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
