Crab and Coriander Tart

A savory seafood tart with fresh crab, ginger, and coriander, served alongside a zesty, fresh tomato salsa.

Lunch Seafood Gourmet Crab Salsa Tart

Estimated Nutrition

Calories

355.7

kcal / serving

2845.6 kcal total

Carbs

14.8g

per serving

118.4 g total

Fat

24.1g

per serving

192.8 g total

Protein

19.8g

per serving

158.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

piece

Savoury Pastry

One recipe or packet, lined and blind baked

pinch

Sugar

CondimentsSauces

0.5

tsp

Tabasco

To taste as alternative to chilli

Dairy

piece

Egg

Large

piece

Egg Yolk

300

Cream

Parmesan

Grated

Fruits

tbsp

Lemon Juice

Liquids

0.5

piece

Lime Juice

NutsSeeds

tbsp

Coriander

Chopped

piece

Salt

To taste

piece

Black Pepper

Freshly ground, to taste

clove

Garlic

Crushed

tbsp

Coriander

Heaped, chopped

Seafood

400

Crabmeat

Fresh or frozen

Vegetables

tsp

Ginger

Grated

0.25

piece

Red Chilli

De-seeded

piece

Tomato

Ripe, chopped

tbsp

Onion

Chopped

0.5

piece

Chili

Finely chopped

Method

Serve the tart warm with the tomato salsa on the side.

Combine tomatoes, onion, garlic, chilli, coriander, lime juice, salt, pepper, and sugar for the salsa.

Sprinkle the parmesan over the top and bake for 40 minutes until firm.

Season with salt and pepper and pour the mixture into the baked pastry case.

Stir in the crab meat, cream, lemon juice, coriander, ginger, and chili.

Whisk the eggs and yolk together in a bowl.

Preheat your oven to 180°C.