Crab Flan

Course : Custards
Serves: 1
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1 crust One 8 oz. basic flan pastry or basic pie crust
8 ounces cooked crab meat
2 teaspoon finely chopped parsley
1 teaspoon finely chopped chives
1 ounces butter
2 tablespoons white rum
2 large egg yolks
3/4 cup white sauce
1 teaspoon salt and pepper
1 teaspoon grated nutmeg

Preparation / Directions:

Roll out pastry to a 10 1/2" circle on a lightly floured board or marble slab. Lift into a 9" flan ring, placed on a baking sheet, or a flan tin, and trim edges. Roll out the trimmings,cut into thin strips and plait. Place around the edge of the flan and prick base. Chill. Fill the chilled flan case with greaseproof paper and rice and bake in a hot oven for 10 minutes. Remove greaseproof paper and rise and bake for a further 5 minutes to dry out the base. Remove flan ring or tin. FOR THE FILLING: Combine the crab meat, parsley and chives. Heat the butter in a saucepan and cook the crab mixture for 5 minutes. Sprinkle in the rum and pack into the pastry case. Beat the egg yolks with the sauce, season with salt and pepper and pour over the filling. Bake in a moderately hot oven for 25 minutes. Sprinkle with nutmeg before serving. Prep time: 20 minutes, plus chilling time Cooking time: 35 minues Oven temperatures: 425 degrees F. then 375 degrees F. To serve: 4 - 6


Nutritional Information:

1060 Calories (kcal); 102g Total Fat; (96% calories from fat); 7g Protein; 1g Carbohydrate; 674mg Cholesterol; 951mg Sodium

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