John Myers
Ingredients for 3 servings:
- 1 pack of puff pastry, from the refrigerated section
- 300 g light cream
- 1 egg yolk
- 1 large garlic clove(s)
- 1 small onion(s)
- 2 tbsp dill, chopped
- 2 tbsp lemon juice
- some salt and pepper
- 2 cups of crab (Arctic)
- some curry powder
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes
Preheat oven to 220°C (425°F). Roll out the puff pastry and fold up a raised edge. Or place a baking rim around it. Drain the Arctic crabs. Finely chop the onion. Chop the dill. Spread the drained crabs on the pastry. Mix the crème légère with the egg yolk, crushed garlic, onion, dill, and lemon juice. Season with salt and pepper to taste. Pour the crème fraîche over the crabs. Place in the oven and reduce the temperature to 180°C (350°F). Bake for approximately 25-30 minutes using a fan oven. After baking, you can sprinkle on some curry powder, if desired.
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