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Easy Crab Tart

Weight Watchers

Easy Crab Tart

Easy Crab Tart recipe, brought to you by Weight Watchers and MiNDFOOD.

Easy Crab Tart

This pretty tart filled with sweet crab meat can also be served cold, making it perfect fare for your next picnic.

1 sheet frozen reduced-fat puff pastry, just thawed  

4 eggs

2 egg whites

¼ cup (60g) crème fraîche (see note)

400g fresh crab meat (see tip)

3 green shallots, thinly sliced

1 tsp cayenne pepper

Lemon wedges, to serve

1 Preheat oven to 180°C or 160°C fan-forced. Lightly spray a 20cm round fluted tart tin with oil. Press pastry into prepared tin and trim excess. Place tin on a baking tray and refrigerate for 10 minutes.

2  Meanwhile, whisk eggs, egg whites and crème fraîche in a large bowl until combined. Stir in crab meat, shallots, cayenne pepper and season with salt and freshly ground black pepper. Pour crab mixture into pastry case.

3 Bake for 35–40 minutes or until pastry is golden and filling is set. Stand tart in tin for 10 minutes before cutting into wedges. Serve with a lemon wedge.

NOTE: Crème fraîche is a French version of sour cream and is quite rich with a slight nutty flavour. It is available in the dairy section of most supermarkets.

TIP: Fresh crab meat can be found in the fresh seafood counter of some supermarkets or at your local fish monger.

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