CREATING SOMETHING SPECIAL FROM CRABS

1 large sheet frozen shortcrust quiche pastry

170g can crab meat, drained 125g camembert, sliced

1/2 bunch asparagus, trimmed, halved lengthways

3 eggs

1 cup (250ml) cream

1 lemon, rind grated Preheat oven to 190°C. Place a baking tray in the oven. Use the pastry to line a 3cm deep, 24cm (base) fluted flan tin with removable base. Trim the edge. Line the base with non-stick baking paper and fill with rice or baking beans.

Place on hot tray and bake for 10 minutes. Remove paper and rice.

Spread the crab in the pastry case. Arrange camembert slices over crab meat and top with asparagus.

Whisk the eggs, cream and lemon rind together. Pour over the filling. Bake 30-35 minutes or until just set.