Crab and Asparagus Flan

To serve Eight Portions:

Ingredients: (Shortcrust Pastry)

Plain Flour      170g (6 oz)

Pinch of Salt

Butter     50g (1 1/2 oz)

Lard50g (1 1/2 oz)

Egg Yolk1 (Size 2)

Water     2 tbsp

For the Filling:

Thin Asparagus Spears   250g (9oz)

Large Free Range Eggs   2 (Size 2)

Whipped Cream      284 ml

Salt, black pepper, Cayenne Pepper Pinch of each

Chopped Chives      1 tbsp

Fresh grated Parmesan   4 tbsp

White Crab Meat     170g (6 oz)

Brown Crab Meat     85g (3 oz)

METHOD:

Roll out the pastry to line a (9”) flan tin.  Line the pastry with baking paper and baking beans.  Cook for 10 - 12 minutes.  Remove the paper and beans and cook for 5 minutes until sandy brown.  Lower the heat to 180c, Gas mark 4.

Cut off the asparagus ends.  Steam for about 5 minutes until tender.  refresh in cold water.  Beat together the eggs and cream.  Season to taste.  Beat in the cayenne pepper and chives and set-aside.  Scatter half of the parmesan over the bottom of the pastry case.  Add the crab and arrange the asparagus in the shape of a wheel.  Carefully pour in the egg and cream mixture and then scatter over the remaining parmesan.

Cook for 30-35 minutes in the oven until the filling has set.  Serve cold in slices.