Asparagus tips & souffléd crab pie

Asparagus tips & souffléd crab pie


Shopping List:

300 gr ready-made shortcrust pastry
25 gr butter
25 gr plain flour
300 ml milk
freshly grated nutmeg (pinch)
2 good pinches of Chilli powder or flakes
pinch of salt (crab is salty)
200 gr white crabmeat, fresh, frozen or from a tin
140 gr asparagus tips, fresh or tin
3 eggs, large, seperated, free range please
3 tablespoons grated parmigiano


Preheat your oven to 200C. Roll out the pastry and line a 25 cm tart tin. (if you use a tart tin, use an oven tray to catch the leaking). Line the case with baking paper and fill with baking beans.

Bake in your preheated oven for 15 minutes. Then remove the paper and the beans and cook the pastry for 5 minutes more. I forgot to trim the edge of the excess pastry, but it tasted just as good.

Reduce the temperature of your oven to 190C.

Melt the butter in a non-stick pan and stir in the flour. Keep stirring for 1 minute and slowly add the milk. Keep stirring all the time. Add the freshly grated nutmeg, chilli and salt. Then set the pan aside and leave to cool just a little.

Put the crab meat into the milk sauce and add the blanched asparagus (3 minute blanching).
The you stir the egg yolks into the milk sauce.

Whisk the egg whites until nice and stiff and fold it into the sauce. Spoon this mixture over the asparagus in the pie dish and cover with the grated parmaggiano.

Bake this for 30 minutes until a little bit puffed up and nicely golden.

If you want serve with a fresh salad. You can serve this as a starter or as a main dish.

                                          

 

 

"Enjoy"