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Spicy Crab & Spinach Tart Recipe

Spicy Crab & Spinach Tart


Total Time : Serves 8

HOW TO PREPARE Spicy Crab & Spinach Tart Recipe

Roll out Puff Pastry to 5mm thickness and fold over into a 30cm tart pan, covering the bottom and all sides. Blind bake in a pre heated oven at 180C for about 15 minutes. Remove from oven and allow to cool.

Gently spread Lobster Paste over the cooled pastry.

Melt Butter in a frying pan; add Spring Onions and Spinach and sauté over medium heat until wilted, add Water, MAGGI Chicken Stock and cook for about 5 minutes until most of the liquid is absorbed. Spread the mixture over the Lobster Paste.

Beat the Eggs and Cream and season well with Cayenne Pepper.

Add grated Parmesan Cheese along with the Crab Meat to the cream mixture.

Pour the filling covering the spring onion and spinach over the crust.

Slide the tart onto the middle oven shelf and leave to bake for 35-40 minutes. The tart is done when the top is golden and still has some ‘wobble’.

Nutritional Information For Spicy Crab & Spinach Tart Recipe

Per Portion of 300g

Energy : 737.00 Kcal
Protein : 27.00 g
Carbohydrate : 35.00 g
Fats : 56.00 g

Your Grocery List

  • 1 packet puff pastry or 500 g
  • 2 tablespoons lobster pate or 50 g
  • 1 tablespoon butter
  • 1 cup spring onions or 100 g, chopped
  • 1 cup fresh spinach or 75 g, roughly chopped
  • ½ cup water or 125 ml, hot
  • 2 cubes MAGGI® Chicken Stock Bouillon Cube or 20 g
  • 4 egg, lightly beaten
  • 2 cups fresh cream or 500 ml
  • 1 teaspoon cayenne pepper
  • ½ cup grated parmesan cheese or 60 g
  • 1 medium red capsicum pepper or 150 g, cut into 5mm cubes
  • 450 g crab meat


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