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  • Writer's pictureLucie Ellis

35. Crab Part 1: Crab & Saffron Tart

Using the first of our mega crab haul I made this version of Nigella’s tart from How To Eat. It’s supposed to serve 8 but that ain’t gonna happen. 5, max.

Make a shortcrust to line a tart ring approx 25cm, but it’s not a deal breaker, ours was more like 27. Blind bake at about 180 until it is nice and golden, and dry, probably a good 30 minutes or longer. Take out and turn the oven down to about 170.


1 tin of chopped tomatoes

2 cloves of garlic, crushed

Some hard herbs if you have them; a bay leaf and spring of thyme or rosemary

300ml double cream

4 egg yolks (if using a slightly bigger tart case use 2 yolks and 2 whole eggs)

Pinch of saffron

150g fresh white crab meat plus 2 tbsp brown meat, or 200g white only


Put the tomatoes, garlic and herbs in a pan, bring to the boil then cook over a low heat until very reduced, 20-30 minutes, tip the thick sauce out and leave to cool, removing the herb stalks.

Heat a glug of the cream (about 50ml) in a small pan with the saffron, then turn the heat off and leave to infuse.

Mix the remaining cream and eggs together with some salt and pepper, scrape in the saffron cream and add the crab. Fold it all together then taste to check the seasoning.

Spread the bottom of the baked pastry shell with the tomato mixture, then pour on the crab cream and bake for 30-40 minutes until it’s golden but only just set. A wider tart case will cook a little bit quicker so check after 25.

Wait an hour before eating for optimum pleasure 😁

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