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Crab and Tomato Parcels

Crab and Tomato ParcelsRecipe courtesy of Seafish, the UK Sea Fish Industry Authority.

Recipe Ingredients:

8 ounces mixed crabmeat
4 to 5 ounces fromage frais*
Half a small onion, finely chopped
1/2 teaspoon mixed herbs
12 ounces prepared puff pastry
2 medium tomatoes, skinned, seeded and chopped
1 small egg, beaten
Chopped fresh flat-leaf (Italian) parsley and lemon slices, for garnish

Cooking Directions:

  1. Preheat the oven to 400°F (205°C).
  2. Mix together the crabmeat, fromage frais, onion and herbs.
  3. Roll out the pastry into a large rectangle 16x8-inches approximately. Cut into four pieces.
  4. Divide half the crab mixture between the pieces of pastry. Top with the tomato and remaining crab mixture.
  5. Fold the pastry over to form a parcel, sealing the edges well. Brush with the beaten egg and bake for about 15 minutes until golden brown.
  6. Garnish with parsley and lemon slices and serve warm with salad.

Makes 4 servings.

*Ricotta, cottage cheese or cream cheese may be substituted for fromage frais.

Nutritional Information Per Serving (1/4 of recipe): Calories: 441; Total Carbs: 35g; Fiber: 0g; Protein: 19g.

"From sea to plate, Seafish delivers expert knowledge, skills and support which help the UK seafood industry secure a sustainable and profitable future."

Recipe and photograph courtesy of Seafish, the UK Sea Fish Industry Authority