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Crab and ginger quiches with shellfish oil

Martin Blunos from Food Uncut
Martin Blunos's creamy crab quiches are spiked with ginger and chilli and served with crisp green leaves drizzled with tasty shellfish oil

Crab and ginger quiches with shellfish oil

Method

1. Make the shellfish oil first; preheat the oven to 200C/gas 6.

2. Roast the crab shells in the oven for 10-12 minutes to remove moisture.

3. Heat a medium pan and add the crab shells and the rest of the shellfish oil ingredients.

4. Heat for a few minutes, then remove from the heat, cover and leave to stand for 6-8 hours to infuse.

5. To make the crab and ginger quiches; preheat the oven to 200C/gas 6.

6. Line 4 individual tartlet tins with the pastry dough. Prick the bases, line with baking parchment and fill with baking beans.

7. Bake blind for about 10 minutes until the dough is set. Carefully remove the baking parchment and baking beans.

8. Bake for a further 5 minutes until the pastry bases are firm. Remove from the oven.

9. Reduce the oven temperature to 160C/gas 3.

10. Arrange the white crabmeat in the tartlet cases.

11. Beat all the filling ingredients together until combined.

12. Pour into the tartlet cases and cook for about 25-30 minutes until the filling is set in the centre.

13. To serve; combine the leaves and spring onions in a bowl. Drizzle with the shellfish oil and season with salt and pepper. Serve with the quiches.

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Serves: 4

Prep: 2 hrs 30 min, plus 6-8 hrs infusing
Cook: 1 hr 5 min

Ingredients

For the quiches

375g shortcrust pastry
175g cooked white crabmeat, (reserve the shells)
55g cooked brown crabmeat
1 small mild red chilli, finely chopped
1 tsp finely grated ginger root
2 large Eggs, plus 1 egg yolk
225ml double cream
freshly grated Nutmeg
1 tbsp chopped chives

For the shellfish oil (these amounts can be adjusted as desired)

reserved crab shells
Olive oil
2-3 cloves garlic
1 tbsp Coriander seeds
2 tbsp tomato purée
1 tbsp whole black peppercorns
1 Star anise
1 orange, peel only
1 bunch Thyme
1 bay leaf