Crab

filo tartlet, tomato & basil salad

Perfect for a light summer lunch

Ingredients - Serves 4

• 100g brown crab meat

• 125g crème fraiche

• 150g white crab meat

• Chives, finely sliced – about two tablespoons

• 2 medium eggs

• 1 lemon

• 1 red chilli, deseeded and finely chopped

• 75g butter, melted

• 4 sheets ready-made filo pastry

Method

1. Preheat the oven to 180 deg

2. Mix the crème fraiche, crab, chives, eggs, finely grated zest of lemon and chilli. Season well

3. Brush the 8 holes of a muffin tin with butter

4. Working one filo sheet at a time, brush the top with butter, then lay on another sheet. Brush again with butter and then slice into quarters

5. Press each quarter into a muffin hole, scrunching up the edges so that they don’t overhang too much then butter

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6. Divide the crab mixture among the cases, then cook for 25-30 mins, until the filo is golden and the filling just set

7. Leave to set in the tin for 5 mins, before carefully removing Serve with a heirloom tomato & fresh basil salad. The Noah’s Ark is a beautiful 16th Century pub in the picturesque village of Lurgashall. For more information, or to book, please see our website: www.noahsarkinn.co.uk.

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