Ingredients for 6 servings
- 1 and 1/2 cans of crab
- 6 eggs
- 30 cl (1.25 cups) of liquid crème fraîche
- 3 large tomatoes
- salt
- 5 peppercorns
- 50 g (1.75 oz) of parmesan
Recipe: Small crab and parmesan tomato flans
Prep
10 min
Cook
25 min
Total
35 min
Servings
6 serv.
Small flans to be served as an appetizer or for a cocktail party.
Step-by-step directions
1 Preheat your oven to 200°
2 Butter your ramekins if needed (mine are silicone) drain the crab well and check that there are no shell remains.
3 Mix the eggs, cream, salt, pepper and parmesan. In the molds, arrange a tomato slice at the bottom, scatter the crab in the ramekin, pour the cream + eggs + parmesan preparation and finish with a tomato slice and so on with the other molds.
4 Bake for 20 to 25 minutes depending on your oven at 200° thermostat 6/7.
Chef Patrick's Comment
Good simple recipe, personally I find that canned crab meat has little flavor I prefer when I eat a spider crab or edible crab to keep some of the meat and freeze it.
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