Tarte au Crabe
250 g crab meat
salt & pepper
250 ml cream
1 tablespoon Parmesan cheese
1 tablespoon gruyère cheese
23-25 cm shortcrust pastry case
1. Set oven to 190ºC
2. Pick the meat from the boiled crab, and season with freshly ground pepper and salt. Beat in 1 whole egg and two yolks, then the cream and cheeses.
3. Whip the 2 egg whites until really stiff, then fold them into the crab mixture and spread in the cooled pastry case.
4. Bake in the heated oven for about 40 minutes. The mixture will puff up and turn golden brown in light patches; the final test is the centre, which should have just lost its liquid wobbliness under the crust (it should be creamy, but not solid). Serve straight away with brown bread and butter.
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