Crab pasty

Crab pasty


1 person made this

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

seafoodandeatit Cornwall, England, UK

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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