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Crab, spring onion & pancetta slice

Contains pork – recipe is for non-Muslims only
This spin on surf-and-turf will go down a treat as a starter or nibble - the lemon crème fraîche base is flavoured with mint and parsley

  • Prep: 15 mins
    Cook: 35 mins
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 387
  • Carbohydrates 23
  • Saturated Fat 14
  • Sugar 2
  • Protein 11
  • Fat 28
  • Fibre 0
  • Salt 1.4

Nutrition per serving

  • Calories 387
  • Carbohydrates 23
  • Saturated Fat 14
  • Sugar 2
  • Protein 11
  • Fat 28
  • Fibre 0
  • Salt 1.4

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

Method

  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, crème fraîche, 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 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.

  4. 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.

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