Crab Saffron And Parmesan Tart Food
CRAB, SAFFRON AND PARMESAN TART
Make and share this Crab, Saffron and Parmesan Tart recipe from Food.com.
Provided by Wild Thyme Flour
Categories Crab
Time 45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- heat the oven to 190°C.
- Put the saffron in the hot milk and soak 15 minutes.
- Beat the eggs, cream, half the parmesan and the saffron milk together in a bowl. season to taste with salt and pepper.
- Spread the crabmeat over the pastry shell, pour oer the filling and sprinkle with the remaining cheese.
- Bake for 30-35 minutes until LIGHTLY set and golden.Leave to cool slightly before serving.
- Serve garnished with some watercress.
Nutrition Facts : Calories 339.8, Fat 25.7, SaturatedFat 12.4, Cholesterol 146.3, Sodium 621.8, Carbohydrate 12.2, Fiber 0.4, Sugar 0.3, Protein 14.8
CRAB & SAFFRON RISOTTO
Enjoy this crab and saffron risotto for a comforting family supper. A good risotto starts with the rice - try to use a quality carnaroli or arborio rice
Provided by Esther Clark
Categories Dinner
Time 55m
Number Of Ingredients 13
Steps:
- Heat the oil in a large saucepan over a low heat. Add the onion and a pinch of salt and cook over a low heat for 12 mins until softened. Add the garlic and cook for 1 min. Tip in the rice, then turn up the heat to medium and fry for 3 mins. Pour in the wine and bring to the boil until the liquid is reduced by half.
- Turn the heat up to high and pour half the stock into the pan, stirring continuously until most of the stock has been absorbed. Add more stock, a ladleful at a time, letting each addition be absorbed before adding the next, stirring continuously (you will need most of the stock). This should take around 18-20 mins,by which point the rice should be cooked with a slight al-dente bite to it. Add the butter, both types of crabmeat, the saffron, cheese and the lemon zest and juice, and stir everything together. Season to taste, adding a little more stock to loosen if you need to. Spoon into shallow bowls and top with the herbs.
Nutrition Facts : Calories 630 calories, Fat 18 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 29 grams protein, Sodium 2.2 milligram of sodium
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- For the pastry cases, sift the flour and salt into the bowl of a food processor, add the butter and lard; whiz together until the mixture looks like fine breadcrumbs (or rub the fats into the flour with your fingertips in a bowl). Stir in the Parmesan, then add 1-2 tablespoons cold water; blitz briefly until the mixture comes together into a ball. Tip out onto a lightly floured surface and knead until smooth; divide into 8 even pieces. Roll out into discs and use to line 8 lightly buttered 8cm tartlet tins, 3cm deep; leave the pastry edges overhanging. Chill for 20 minutes.
- Put a baking sheet into the oven; preheat it to 200°C, fan 180°C, gas 6. Line the pastry cases with foil and fill with baking beans. Put on the baking sheet; bake for 15 minutes.
- Remove the foil and beans; return the cases to the oven for 5-7 minutes until the bases are golden. Remove the tartlet cases from the oven, trim the edges while warm; lower the temperature to 190°C, fan 170°C, gas 5.
- Meanwhile, start the filling. Put the saffron into a small bowl, cover with the hot milk and leave to soak for 15 minutes.
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