Crab pasty

    35 min

    A tasty crab pasty recipe, filled with crab, leek, tarragone, parsley and a hint of lemon. Great for packed lunches!


    Cornwall, England, UK
    2 people made this

    Serves: 2 

    • A knob of butter
    • 1 small leek, chopped
    • A small handful of chopped fresh tarragon
    • A small handful of chopped fresh parsley
    • A squeeze of lemon
    • 1 pack of Seafood & Eat It White Crab
    • 25g of Seafood & Eat It Brown Crab
    • 1 egg
    • 150g of shortcrust pastry

    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Melt the butter in a pan and add the chopped leek, tarragon, parsley and lemon to soften.
    2. Add the crab and stir through before removing from the heat.
    3. Roll out the pastry to a 20p thickness and cut into 2 circles.
    4. Divide the mix between the two circles, brush the edges with the egg then fold and crimp.
    5. Bake for 20 to 25 minutes until golden at 200 C / Gas 6.

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