Crab Flan

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READY IN: 55mins
SERVES: 4-6
YIELD: 1 pie
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (8 ounce) pastry dough, case
  • 8
    ounces cooked crabmeat
  • 2
    teaspoons finely chopped parsley
  • 1
    teaspoon finely chopped chives
  • 1
    ounce butter
  • 2
    tablespoons white rum
  • 2
    egg yolks
  • salt & pepper
  • grated nutmeg
  • WHITE SAUCE (use 3/4 cup)
  • 1
    ounce butter
  • 1
    ounce flour
  • 1 14
    cups milk
  • salt & pepper
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DIRECTIONS

  • Combine crabmeat, parsley, & chives.
  • Heat butter in saucepan and cook crab mix for 5 minutes.
  • Sprinkle in the rum.
  • Pack into pastry case.
  • Beat egg yolks with sauce, season with S& P.
  • Pour over the filling.
  • Bake in moderately hot oven (375°/gas mark 5) for 25 minutes.
  • Sprinkle with nutmeg before serving.
  • WHITE SAUCE:
  • Melt butter in saucepan, stir in flour to a smooth paste, cook for 1 minute.
  • Remove from heat & slowly add milk, stirring all the time.
  • Bring to the boil, stirring continuously & boil for 2 minutes.
  • Season to taste.
  • Variations: the following may be added to the basic white sauce.
  • 2 finely chopped hard boiled eggs.
  • 3 oz grated cheese & 2 egg yolks.
  • 1 Tblsp chopped chives, tarragon, parsley.
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