CRAB ASPARAGUS TART
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
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
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
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
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
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
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
Time 45m
Yield 6 servings.
Number Of Ingredients 11
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
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
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
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
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
Provided by Food Network Kitchen
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 12
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
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
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
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