25 g/1 oz butter
25 g/1 oz pancetta, diced
2 onion, finely chopped
25 g/1 oz Parmesan cheese, freshly grated
2 tablespoons double cream
100 g/3½0z white crab meat, drained if canned
35-50 Pâte Brisée barquette cases
salt and pepper


1.Preheat the oven, 200°C/400°F/Gas Mark 6. Melt the butter in a frying pan.
2.Add the pancetta and onion and cook over a low heat, stirring occasionally, until the onion is soft. Remove the pan from the heat.
3.Beat the eggs with the Parmesan and cream in a bowl and season with salt and pepper.
4.Stir the crab meat, pancetta and onion into the egg mixture.
5.To serve, spoon the mixture into the pastry cases.
6.Place on a baking sheet and bake for about 10 minutes or until the filling has set.

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