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Crab and Tomato Parcels Serves 4

  • Ingredients:

  • 225g (8oz) mixed crabmeat, defrosted
  • 115-140g (4-5oz) fromage frais
  • half a small onion, finely chopped
  • 0.5 5ml spoon (half a teasp) 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


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

19g Protein; 26g Fat; 35g Carbohydrate; 0g Fibre.

Kindly donated by The Seafish Industry