Archive of BBC Food Recipes

Crab and coriander tart

Prep time 30 mins to 1 hour
Cook time 30 mins to 1 hour
Serves 8
From Saturday Kitchen


  1. preheat oven to 180C/356F/Gas 4.

  2. Whisk the eggs and yolk, add the rest of the ingredients, except the parmesan and the seasoning.

  3. Add salt and pepper to taste, and pour into the baked pastry in the tin.

  4. Sprinkle with parmesan and bake for 40 minutes, until it feels firm to the touch in the centre.

  5. To make the tomato salsa, mix all the ingredients together and season with the salt, pepper and a pinch of sugar.

  6. Serve with chunky tomato salsa on the side.


For the filling

  • 3 eggs, 1 egg yolk
  • 400g/14oz crab meat, fresh or frozen
  • 300ml/10fl oz cream
  • 1 tbsp lemon juice
  • 2 tbsp chopped coriander
  • 1 tsp grated ginger
  • ¼ to ½ red, de-seeded chilli (may need to add more) OR ½tsp Tabasco to taste
  • 50g/2oz grated parmesan
  • salt and freshly ground black pepper

For the pastry

  • 1 x recipe of savoury pastry
  • Follow pastry packet instructions and line out 27cmx3cm or a 30cmx2cm tin and bake blind

For the chunky tomato salsa

  • 4 ripe tomatoes, chopped
  • 1 tbsp onion or spring onion, chopped
  • 1-2 cloves of garlic, crushed
  • ½-1 chilli, finely chopped
  • 1 heaped tbsp chopped coriander
  • ½ lime, juice only
  • salt and freshly ground black pepper
  • pinch of sugar

Shopping List

Crab and coriander tart

Fruit and vegetables

Cooking ingredients

Dairy, eggs and chilled

Meat, fish and poultry


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