recipe for Crab and Tomato Parcels comes from Seafish
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 UKs only cross-industry
seafood body working with fishermen, processors, wholesalers,
seafood farmers, fish friers, caterers, retailers and
the import / export trade.
for Crab and Tomato Parcels
(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
to make Crab and Tomato Parcels
the oven to 200°C / 400°F / Gas Mark 6.
together the crabmeat, fromage frais, onion and herbs.
out the pastry into a large rectangle 40 x 20cm (16"
x 8") approximately. Cut into four pieces.
half the crab mixture between the pieces of pastry.
Top with the tomato and remaining crab mixture.
the pastry over to form a parcel, sealing the edges
with the beaten egg and bake for about 15 minutes
until golden brown.
with parsley and lemon slices and serve warm with
with the permission of Seafish - www.seafish.org