This months Crab Recipe is:

Crab Pasties (serves 4)

Preparation time: 15 minutes
Cooking Time: 20 minutes

Ingredients:-

450g/1lb shortcuts pastry
225g/8oz cooked brown and white crab meat
2tsp Worcestershire sauce
½ tsp ground mace
4tbsp full-fat crème fraiche
1 tsp lemon juice
1 tbsp chopped fresh chives
1 clove of garlic, crushed
Salt and freshly ground black pepper
1 egg, beaten

Method:-

1) Roll out the pastry to the thickness of a £1 coin. Cut out eight circles of 10cm/4in diameter. Place on a baking sheet.
2) Preheat oven to 190C/375F/gas mark 5.
3) Make the filling : put the crab into a bowl and add the Worcestershire sauce, mace, crème fraiche, lemon juice, chives and garlic. Mix well and season with salt and pepper.
4) Divide the mixture between four of the pastry discs, leaving a small margin round the edge. Dampen the margin with a little water and place a second disc of pastry on top of the crab filling.
5) Seal edges together and crimp, using a thumb and finger. Brush the pastry with beaten egg and decorate the top with pastry trimmings.
6) Chill the assembled pasties in the fridge for 15 minutes. Bake on top shelf of the oven for 15 to 20 minutes or until golden brown.
7) Serve hot or cold.