• For the pastry
  • 175g/6oz flour, sifted
  • 75g/3oz butter, cubed
  • pinch of salt
  • For the filling
  • 225g/8oz cooked crabmeat
  • 2 eggs
  • 300ml/5fl oz double cream
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • 1 tablespoon finely chopped fresh fennel
  • 1 spring onion, chopped
  • salt and freshly ground black pepper


Preheat the oven to 190°C/375°F/Gas mark 5.
Put the flour, butter and pinch of salt in a bowl, and work with the tips of your fingers until the mixture resembles breadcrumbs.

Add 2 tablespoons water, and mix to a dough.
Knead the pastry on a floured surface until smooth.

Form into a slightly flattened disk, wrap in cling film and chill for 30–45 minutes.

Roll out the pastry and use to line a 20cm/8in pie dish.
Break up the crabmeat with a fork, and scatter over the bottom of the pastry shell.

Put the eggs, cream and parsley in a bowl.Season with salt and pepper.

Beat together until the mixture is smooth, then pour over the crabmeat.

Bake in the oven for 40 minutes until the filling is set and the top is golden.

Serve hot or warm, garnished with the spring onion.

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