Crab Asparagus Tart Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CRAB ASPARAGUS TART



Crab Asparagus Tart image

This tart can be is great for a main dish with a nice green salad. Great for brunches also. The nice flaky crust with the rich filling of crab and veggies goes together well.

Provided by Kozmic Blues

Categories     Crab

Time 1h

Yield 2 tarts

Number Of Ingredients 13

1 lb butter, cold and diced
4 cups flour
4 tablespoons cold water
1 cup ricotta cheese
3 eggs, lightly beaten
1/2 cup cream
1 (14 1/2 ounce) can diced tomatoes, drained well or 1 1/2 cups fresh tomatoes, diced
10 -12 asparagus spears, cut into ½ inch pieces
1/2 lb lump crabmeat
1/4 cup freshly grated parmesan cheese
olive oil, to saute
garlic, to saute
salt and pepper

Steps:

  • Make the crust: Place the butter, flour and water in a food processor.
  • Pulse until it begins to form a dough.
  • Remove, gather in a ball, flatten, wrap in plastic film and let rest in the refrigerator for at least 1 hour.
  • For the filling: Saute asparagus pieces in some garlic and olive oil until slightly softened.
  • Add tomatoes just enough to warm through.
  • In a large bowl, mix together ricotta, eggs, cream and parmesan.
  • Add salt and pepper to taste.
  • Preheat oven to 350 degrees.
  • Remove dough from refrigerator.
  • Cut dough in half and roll each half out with a rolling pin to about 1/2 inch thickness.
  • Place each in bottom of a 9” pie pan.
  • With a fork, poke holes on the bottom, then place in the middle of the oven and bake for about 15 minutes.
  • Remove from the oven and let cool.
  • Pour half of the filling inside each of the two baked crusts, and return to the oven.
  • Bake for about 40-45 minutes, until the batter is set and slightly golden on top.

Nutrition Facts : Calories 3284.7, Fat 233.9, SaturatedFat 143.5, Cholesterol 1031.4, Sodium 2617.5, Carbohydrate 214.6, Fiber 11.1, Sugar 10.5, Protein 85.8

CRAB AND ASPARAGUS TART



Crab and asparagus tart image

Great to serve as a starter, this tart is made with a crispy shortcrust pastry and filled with a luxurious crab and asparagus filling.

Provided by delicious. magazine

Categories     Savoury tarts

Time 50m

Yield Serves 4

Number Of Ingredients 8

250g asparagus trimmed and cut into bite-sized pieces
350g crabmeat, a mixture of brown and white is best (see our how-to video below)
1 whole egg and one egg yolk, beaten
142ml carton double cream
For the shortcrust pastry (or see tip)
200g plain flour
100g slightly salted butter, cold
3 tbsp cold milk

Steps:

  • First make the pastry. Rub the flour with the butter until you have a rough, crumbly mix. If you do this in a food processor make sure you use the pulse function to avoid overworking. Add the milk and work into a stiff pastry. Chill for half an hour, then roll out and line the tart tin. Chill again for another half-hour before cooking.
  • Preheat the oven to 200°C/fan180°C/gas 6, preferably with a flat tray big enough for the tart case on the top shelf. Prick the pastry in about 4 places with a fork and bake for 15 minutes.
  • Meanwhile, combine the asparagus, crab, eggs, cream and seasoning in a large bowl. Add them to the pre-cooked tart shell and bake for 15-20 minutes. The filling should still be slightly wobbly in the middle - it will set as it cools. Eat warm or cold.

Nutrition Facts :

CREAMY CRAB AND ASPARAGUS BAKE



Creamy Crab and Asparagus Bake image

Time and budget friendly! This is a simple-to-prepare dish with plenty of spices and tasty ingredients to make a creamy, cheesy crab and asparagus noodle casserole. It's great for busy nights when your time is limited but you have a hungry family waiting for dinner. Adjust the horseradish and red pepper flakes to whatever level of spicy pleasure you can tolerate. I hope you enjoy it.

Provided by Northwestgal

Categories     < 60 Mins

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 14

12 ounces wide egg noodles, cooked according to package directions and drain well
1/2 onion, chopped
2 -3 garlic cloves, minced
2 celery ribs, chopped
1 tablespoon vegetable oil
18 ounces imitation crabmeat, broken into bite-size pieces
1 (14 1/2 ounce) can asparagus spears, cut, drained
1/4 cup parmesan cheese, grated, divided
1 tablespoon dried parsley
1 -2 teaspoon red pepper flakes
3/4 cup cream (10% cream or Half and Half)
1 -2 tablespoon horseradish cream (your choice, mild or hot)
2 teaspoons salt
1 teaspoon ground pepper

Steps:

  • Preheat oven to 350°.
  • In large dutch oven or saucepot, cook egg noodles according to package directions; drain well. Return drained noodles to saucepot; set aside.
  • In medium skillet, sauté onion, garlic and celery in vegetable oil for 3-4 minutes or until onions are soft; set aside to cool slightly.
  • Add the cooked onion mixture, crabmeat, drained asparagus, half of the parmesan cheese, parsley, and red pepper flakes to the noodle. Mix well; set aside.
  • Whisk together the cream, horseradish cream, salt and pepper. Pour over the crabmeat mixture, and blend well with wooden spoon or large ladle.
  • Pour crab and noodle mixture into a 9x13 baking dish, and sprinkle a light layer of the remaining parmesan cheese on top.
  • Bake at 350° for 30 minutes. Serve hot.

ASPARAGUS CRAB QUICHE



Asparagus Crab Quiche image

I almost always serve this quiche when I have company for lunch because it makes such a pretty presentation, but it's not hard to make. It gets rave reviews from family and friends-almost everyone who tastes it asks for the recipe.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 6 servings.

Number Of Ingredients 11

3/4 pound fresh asparagus, cut into 2-inch pieces
1 unbaked pastry shell (9 inches)
1 can (6 ounces) crabmeat, drained and flaked
1 cup shredded Swiss cheese
1 tablespoon all-purpose flour
3 large eggs, lightly beaten
1-1/2 cups half-and-half cream
1/2 teaspoon salt
3 drops hot pepper sauce
2 tablespoons grated Parmesan cheese
8 fresh asparagus spears for garnish

Steps:

  • Place asparagus in a large saucepan with enough water to cover; bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender. Drain well and pat dry. Arrange cooked asparagus over bottom of pastry. Top with crabmeat. Combine Swiss cheese and flour; sprinkle over crab. , In a small bowl, whisk eggs, cream, salt and hot pepper sauce. Pour into pastry. Sprinkle with Parmesan cheese. Arrange fresh asparagus spears, spoke fashion, on top of quiche. , Bake at 350° for 35-40 minutes. Let stand for 5 minutes before cutting.

Nutrition Facts : Calories 397 calories, Fat 24g fat (12g saturated fat), Cholesterol 186mg cholesterol, Sodium 569mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 1g fiber), Protein 19g protein.

MUSHROOM-CRAB-ASPARAGUS TART



Mushroom-Crab-Asparagus Tart image

Linda Miranda from Wakefield, RI entered this recipe in the Bake-Off® Contest 41, 2004.This fancy tart is restaurant-fancy and is ready to bake in 20 minutes.It is very, very good! ;)

Provided by Manami

Categories     Savory Pies

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 10

9 ounces box.green giant frozen asparagus cuts
1/4 cup butter or 1/4 cup margarine
1 lb fresh button mushrooms or 1 lb cremini mushroom, coarsely chopped
1/2 cup bread crumbs with parmesan cheese
1/4 teaspoon pepper
2 cups shredded sharp cheddar cheese or 2 cups swiis cheese
1/2 lb lump crabmeat
8 ounces garlic-and-herb spreadable cheese (we used Boursin cheese)
4 eggs
2 tablespoons chopped fresh parsley

Steps:

  • Heat oven to 375°F; spray bottom and side of 12-inch tart pan with removable bottom or 13x9-inch (3-quart) glass baking dish with cooking spray.
  • Cook asparagus as directed on box; drain and cool.
  • Meanwhile, in 12-inch skillet, melt butter over medium heat.
  • Add mushrooms; cook about 5 minutes, stirring frequently, just until tender.
  • Stir in bread crumbs, Parmesan cheese, and pepper.
  • Press mushroom mixture evenly in bottom and up side of sprayed tart pan or in bottom of sprayed baking dish.
  • Sprinkle shredded cheese over mushrooms.
  • Top with asparagus and crabmeat.
  • In medium bowl or blender, place spreadable cheese, eggs and 1 tablespoon of the parsley.
  • Beat with electric mixer on medium speed or cover and blend on low speed until smooth.
  • Pour evenly over crabmeat.
  • Bake at 375°F for 30 to 35 minutes or until set in center and edges are golden brown.
  • Sprinkle remaining tablespoon parsley over top.
  • Let stand 10 minutes before serving.
  • Carefully remove side of pan.
  • Cut into wedges or squares.

Nutrition Facts : Calories 374, Fat 26.9, SaturatedFat 15.9, Cholesterol 195.8, Sodium 733.7, Carbohydrate 6.7, Fiber 1.2, Sugar 1.3, Protein 27.4

EASY CRAB ASPARAGUS PIE



Easy Crab Asparagus Pie image

Make and share this Easy Crab Asparagus Pie recipe from Food.com.

Provided by Duckk76

Categories     Breakfast

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

4 ounces crabmeat, shredded
12 ounces fresh asparagus, cut into 1 in. pieces and cooked
1/2 cup chopped onion, cooked
1 cup shredded monterey jack cheese
1/4 cup grated parmesan cheese
3/4 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons cold butter or 2 tablespoons margarine
1 1/2 cups milk
4 eggs, slightly beaten

Steps:

  • Preheat oven to 350 degrees. Lightly grease 10 inches quiche dish or pie plate. Layer crabmeat, asparagus and onion in prepared pie plate; top with cheeses. Season with pepper to taste. Combine flour, baking powder and salt in large bowl. With pastry blender or 2 knives cut in butter until mixture forms coarse crumbs. Stir in milk and eggs; pour over cheese mixture. Bake 30 minutes or until filling is puffed and knife inserted near center comes out clean. Serve hot.

SPRING ASPARAGUS TART



Spring Asparagus Tart image

Provided by Food Network Kitchen

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 12

1 tablespoon all-purpose flour, plus more for dusting
1 sheet frozen puff pastry, thawed (a 9 1/2- by 9-inch sheet from a 17.3-ounce package)
1 cup mascarpone
1 1/2 teaspoons kosher salt
1 large egg, beaten
1 lemon, zest finely grated (about 1 tablespoon)
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh tarragon
1 pound pencil asparagus, woody bottoms trimmed off
1 tablespoon olive oil
Freshly ground black pepper
Lightly dressed greens, for serving

Steps:

  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Lightly flour the work surface and roll out the puff pastry to a 9- by 12-inch even rectangle. Transfer to the prepared baking sheet. Combine the mascarpone, 1 1/4 teaspoons of the salt, the flour, egg and lemon zest, and then fold in the chives and tarragon. Spread over the puff pastry, leaving a 3/4-inch border. Make small cuts around the border about 1 inch apart with the tip of a paring knife.
  • Toss the asparagus with the olive oil in a bowl. Lay half of the asparagus in a neat row across the surface of the tart so the tips meet the edge. Do the same in the opposite direction with the remaining asparagus. Season with the remaining 1/4 teaspoon salt and some pepper. Bake until the border of the tart is deep golden and puffed and the top is lightly spotted golden brown, about 25 minutes. Let cool for 5 to 10 minutes and serve.
  • Serve with lightly dressed greens.

CRAB AND ASPARAGUS TART



Crab and Asparagus Tart image

A savory tart, its silky custard thickly studded with crab meat to pick up the sweetness of the wines, and asparagus to tame tropical fruit and citrus flavors with vegetal, mineral notes and a hint of bitterness, will make for a lovely lunch or a predinner snack. Come summer, some diced zucchini can replace the asparagus. It also delivers a kick, not in the filling but in the pastry. There's no heat from the subdued alcohol in the bottle. The cayenne in the crust makes up for it.

Provided by Florence Fabricant

Categories     dinner, main course

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 12

1 1/4 cups flour, more for rolling
Salt
1/2 teaspoon cayenne
7 tablespoons unsalted butter
4 large eggs
1 tablespoon minced shallot
1/2 bunch medium asparagus, ends snapped, halved vertically and cut into 1-inch pieces
8 ounces lump crab meat
1 tablespoon lemon juice
1 tablespoon minced chervil
3/4 cup half-and-half
4 ounces soft goat cheese

Steps:

  • Heat oven to 400 degrees. Whisk flour, 1/2 teaspoon salt and cayenne in a bowl or blend in a food processor. Add 6 tablespoons of butter and cut in or pulse until size of peas. Beat 1 egg with 2 tablespoons ice water, scatter on flour mixture and mix with a fork or pulse until a dough can be gathered together. Add a little more water if needed. Form into a disk and roll on a lightly floured surface, then lay it into a 9-inch straight-sided tart pan.
  • Trim edges, line with foil and weight with pastry weights or dry beans. Bake 10 minutes, until it starts to look dry. Remove foil and weights and bake 10 to 15 minutes more, until lightly browned. Remove from oven. Reduce heat to 350 degrees.
  • Melt remaining butter in a skillet over medium heat, add shallot and cook 1 minute. Add asparagus and cook about 2 minutes, until they start to soften. Remove from heat. Fold in crab meat, lemon juice and chervil. Season with salt. Spread in pastry.
  • Whisk half-and-half and cheese until smooth. Beat in remaining eggs until well blended. Pour over crab and asparagus, place in oven and bake about 40 minutes, until set and lightly browned. Let cool 15 minutes, remove sides of pan and serve at once or cooled to room temperature.

Nutrition Facts : @context http, Calories 291, UnsaturatedFat 6 grams, Carbohydrate 17 grams, Fat 18 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 11 grams, Sodium 325 milligrams, Sugar 2 grams, TransFat 0 grams

More about "crab asparagus tart recipes"

CRAB TART RECIPE - BBC FOOD
Trim the pastry. For the custard, put the eggs, yolks and cream in a bowl and whisk gently, adding a pinch of nutmeg, salt and pepper. Sieve the custard into a pouring jug. If using dressed crabs ...
From bbc.co.uk


CRAB TART RECIPE WITH CHEDDAR - GREAT BRITISH CHEFS
Method. 1. Preheat the oven to 220ºC/Gas mark 7. 2. Roll out the pastry on a floured surface to the thickness of a pound coin (3mm) and line a 4cm deep, 20cm round loose bottom tart tin. Line the pastry with a circle of greaseproof …
From greatbritishchefs.com


SPRING ASPARAGUS GALETTE - SMITTEN KITCHEN
Apr 15, 2021 1 large egg or egg yolk (optional, for shine) Make the crust: Combine the flour and salt in a large bowl. Sprinkle butter over dough and using a pastry blender or your fingertips, work it into the flour until the mixture …
From smittenkitchen.com


LE GRUYèRE AOP AND ASPARAGUS TARTLET RECIPE - GREAT …
Cover and place in the fridge to rest for 1 hour. While the pastry rests, prepare the filling, Mix together the eggs, double cream and Gruyère together in a bowl and add a pinch of salt. Take 4 of the asparagus spears and finely slice them, …
From greatbritishchefs.com


CRAB TART WITH LIGHTLY DRESSED SALAD LEAVES, ASPARAGUS …
Method. Print Recipe. Preheat the oven to 180C/350F/Gas 4. Cover the pastry-lined flan ring with baking parchment, fill with baking beans and place in the centre of the pre-heated oven. Bake ‘blind’ for about 30 minutes, or until the …
From jamesmartinchef.co.uk


MUSHROOM-CRAB-ASPARAGUS TART RECIPE - PILLSBURY.COM
Apr 18, 2005 2. Meanwhile, in 12-inch skillet, melt butter over medium heat. Add mushrooms; cook about 5 minutes, stirring frequently, just until tender. Stir in bread crumbs and pepper. Press mushroom mixture evenly in bottom and up …
From pillsbury.com


CHEESY CRAB, ASPARAGUS & MUSHROOM TARTS - PHILLIPS FOODS, INC.
Preheat oven to 425 degrees F. Heat the oil in a large deep skillet over medium high heat. Add the leeks, garlic, mushrooms and red peppers to the pan and cook until soft and fragrant, …
From phillipsfoods.com


ROASTED ASPARAGUS AND CRAB QUICHE - THE SYDNEY …
Sep 18, 2018 Cool for a few minutes before distributing over pastry shell. Step 5. Reduce oven temperature to 190C (170C fan-forced). Make a custard by whisking together the cream, eggs, salt and pepper until ...
From smh.com.au


CRAB & ASPARAGUS TART - BOROUGH MARKET
Cut the asparagus spears to fit the tart. Plunge into boiling water for about 1 min if pencil-thin and just 2-3 mins for finger-thick spears. Drain and refresh in a bowl of cold water. Beat the eggs and yolk with a fork, stir in the cream and white …
From boroughmarket.org.uk


SOUFFLéD CRAB & ASPARAGUS TART RECIPE - YUMMLY
Souffléd Crab & Asparagus Tart With Shortcrust Pastry, Butter, Plain Flour, Milk, Grated Nutmeg, Chilli Powder, Crabmeat, Asparagus Tips, Eggs, Grated Parmesan
From yummly.com


SOUFFLéD CRAB & ASPARAGUS TART RECIPE - YUMMLY
Souffléd Crab & Asparagus Tart With Plain Flour, Unsalted Butter, Salt, Butter, Plain Flour, Whole Milk, Grated Nutmeg, Chilli Powder, Crab Meat, Asparagus Spears ...
From yummly.com


CORNISH CRAB TARTLET WITH STICHELTON RECIPE - GREAT …
4. Remove the bechamel from the heat and add the brown crab and Stichelton cheese. Season with a pinch of cayenne and salt, then blend the mixture until smooth. Pass it through a sieve, then allow it to cool to room temperature …
From greatbritishchefs.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #occasion     #main-dish     #seafood     #vegetables     #oven     #crab     #dietary     #shellfish     #asparagus     #brunch     #equipment     #number-of-servings

Related Search