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Recipe for :

Crab and Tomato Parcels

This recipe for Crab and Tomato Parcels comes from Seafish -

Seafish Established in 1981 the Sea Fish Industry Authority, known as Seafish, works across all sectors of the UK seafood industry to promote good quality, sustainable seafood. Its research and projects are aimed at raising standards, improving efficiency and ensuring that the industry develops in a viable way.

Seafish delivers expert knowledge, skills and support which help the UK seafood industry secure a sustainable and profitable future. It is the UK’s only cross-industry seafood body working with fishermen, processors, wholesalers, seafood farmers, fish friers, caterers, retailers and the import / export trade.

Ingredients for Crab and Tomato Parcels

225g (8oz) mixed crabmeat
115-140g (4-5oz) fromage frais
half a small onion, finely chopped
0.5x 5ml spoon (half a teaspoon) mixed herbs
340g (12oz) prepared puff pastry
2 medium tomatoes, skinned deseeded and chopped
1 small egg, beaten
parsley and lemon slices, to garnish
lemon and parsley, for garnish

How to make Crab and Tomato Parcels

  • Preheat the oven to 200°C / 400°F / Gas Mark 6.
  • Mix together the crabmeat, fromage frais, onion and herbs.
  • Roll out the pastry into a large rectangle 40 x 20cm (16" x 8") approximately. Cut into four pieces.
  • Divide half the crab mixture between the pieces of pastry. Top with the tomato and remaining crab mixture.
  • Fold the pastry over to form a parcel, sealing the edges well.
  • Brush with the beaten egg and bake for about 15 minutes until golden brown.
  • Garnish with parsley and lemon slices and serve warm with salad.

Serves 4





Reproduced with the permission of Seafish -