Crab cake

Ingredients for 2 servings:

• 3 sheets of puff pastry (frozen)
• 3 tbsp flour for rolling out
• 250 g crab or finely chopped shrimp
• 3 medium-sized onions, diced
• 100 g crème fraîche
• 150 g cream cheese
• 1 tsp flour
• 2 eggs
• 50 g cheese (medium Gouda), grated
• 2 garlic cloves, finely chopped or wild garlic pesto
• salt and pepper
• 1 tsp dill, fresh or frozen
• 30 g butter for the mold

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 45 minutes

North German casserole creation

Preheat the oven to 180°C (fan assisted oven). Grease a baking pan (the cake looks particularly original in a springform pan). Roll out the puff pastry on a generous amount of flour to at least twice its size and line the pan with two sheets. You will need one sheet for the decoration. Moisten the seams of the pastry sheets with water and press the overlapping pastry pieces down firmly. Cut the onions into small cubes or strips. If using shrimp, cut them into small pieces as well. Mix the cream cheese, eggs, crème fraîche, pepper, salt, garlic, dill, and 1 teaspoon of flour with a mixer. Add half of the onions to the dough, then half of the crab. Then add the onions again, and then the crab. When the oven is up to temperature, pour half of the cheese and egg mixture over the crab and leave in the oven for 10 minutes. Then pour the second half over the pastry and bake for another 10 minutes. Cut thin strips from the last sheet of puff pastry (rolled out) and arrange them in a diamond pattern on the casserole after the first 20 minutes. Sprinkle with grated cheese. Continue cooking until the puff pastry is golden brown and the cheese is melted. Serve with iceberg lettuce, perhaps with Thousand Island dressing.