Crab Leek Pasties Food

CRAB PASTIES

Steps:

• Preheat the oven to 200C/400F/Gas 6.
• Divide pastry into 6 pieces.
• Roll out each piece on a lightly floured surface and then cut into a 19cm/7.5in circle.
• For the filling.
• Soak the saffron in the hot water for 5 minutes.
• Put the white and brown crab meat, leeks, breadcrumbs, salt and pepper into a bowl and stir together until well mixed.
• Crush the saffron a little into the water to release the colour and flavour.
• Stir it into the melted butter, then stir this into the rest of the filling ingredients.
• Divide the mixture between the pastry circles.
• Brush the edge of one half with a little water, and bring both sides together over the top of the filling and pinch together well to seal.
• Crimp the edge with your fingers and transfer to a lightly greased baking sheet.
• Bake for 35 minutes until golden brown.
• Serve hot or cold.

CRAB & LEEK PASTIES

Steps:

• Heat oven to 200C/180C fan/gas 6. Roll out the pastry on a lightly floured surface, then cut round a plate to make four 18cm circles. Put in the fridge for 10 mins.
• In the meantime, melt the butter in a frying pan. Cook the leeks for 5 mins until soft. Soak the saffron in 1 tbsp of boiling water for 2 mins. Tip the saffron and soaking liquid into the leeks and cook for 1 min more.
• Put the crabmeat in a bowl with the parsley, breadcrumbs, zest and lemon juice and some seasoning. Stir in the leeks then divide the mix between the four pastry circles, laying the filling on one half of the pastry. Brush the edge with egg then fold the pastry over, pressing the edges together. Brush the pasties with egg and bake for 30-35 mins until golden. Leave to cool then serve warm or at room temperature with extra lemon wedges if you like.

CRAB & LEEKS OVER LINGUINE

Steps:

• In a deep pan, add butter and melt.
• Add flour, stirring on med heat for 1 minute.
• Add leeks, stirring on med heat for 1 minute.
• Add garlic, stirring on med heat for 1 minute.
• Add wine and chicken stock, stir.
• Add thyme and crab, stir and cover for 5 minutes.
• Cook linguine according to box directions.
• Drain linguine and place on platter, pour crab mixture on top.
• Sprinkle grated asiago cheese on top.
• Serve and enjoy.

CRAB AND LEEK CHOWDER

Steps:

• Melt the butter in a medium saucepan over high heat. Cook until the butter just begins to brown, about 1 1/2 minutes. Add the jalapeño and sauté for 1 minute. Add the garlic and leek and sauté for 1 minute, stirring. Increase the heat to high, add the stock, potatoes, salt, and pepper, and bring to a boil. Reduce the heat to low and let the soup simmer for 15 minutes. Remove the pot from the heat.
• Using an immersion blender, puree the soup until smooth. Alternatively, puree the mixture in a food processor or blender. Stir in the hot sauce to taste. Return the pot to low heat and simmer the soup for 15 minutes.
• Put the drained crabmeat in a small bowl and pick through it with your hands, removing any pieces of shell.
• To serve, divide the chowder among 4 bowls. Garnish each bowl with crabmeat, corn, red bell pepper, and shallot rings. Top with a pinch of parsley.
• Crispy Shallots
• Combine the flour, salt, and pepper in a small bowl. Dredge the shallots in the flour mixture, shaking off any excess flour.
• In a medium skillet over high heat, heat the olive oil. Add the shallot rings and cook without stirring until they turn golden brown, about 2 minutes. Turn them over and cook until they are golden and crisp, about 2 minutes. As the shallots finish cooking, remove them to a plate lined with a paper towel.