Follow Us on FacebookCrab and Tomato Parcels
Ingredients
- 1 x Regal Boiled Crab, fresh or defrosted
- 115-140g (4-5oz) Fromage frais
- ½ a Small Onion, finely chopped
- 0.5x 5ml spoon (½ tsp) Mixed Herbs
- 340g (12oz) Prepared Puff Pastry
- 2 Medium Tomatoes, skinned deseeded and chopped
- 1 Small Egg, beaten
- Parsley and Lemon slices, to garnish
- Lemon and Parsley to garnish
Method
1) Preheat the oven to 200°C/400°F/Gas Mark 6
2) Remove meat from crab, discarding the dead mans fingers.
3) Mix together the white and brown crabmeat, fromage frais, onion and herbs.
4) Roll out the pastry into a large rectangle 40 x 20cm (16" x 8") approximately. Cut into four pieces.
5) Divide half the crab mixture between the pieces of pastry. Top with the tomato and remaining crab mixture.
6) Fold the pastry over to form a parcel, sealing the edges well.
7) Brush with the beaten egg and bake for about 15 minutes until golden brown.
8) Garnish with parsley and lemon slices and serve warm with salad.
Serves: 4
Provided By: Sea Fish Authority
