The Cute Waifu

1 packet of ready-made short crust pastry

1tsp thyme leaves

100g watercress, large stalks removed, roughly chopped

5 spring onions, finely chopped

10g butter

300g white crab meat (either fresh or tinned but if using tinned remove the water)

100g Parmesan cheese, grated

284ml whipping cream

3 medium eggs

¼tsp cayenne pepper

Instructions

Pre-heat the oven to 200°c /gas mark 5.

Roll out the pastry to about the thickness of a pound coin, sprinkle over the thyme leaves and press into the pastry with the rolling pin. Then line the flan dish with the pastry leaving a small overhang and pop into the fridge for 30 minutes.

Cut a large circle of the greaseproof paper and place over the pastry, fill with baking beans or rice and blind bake for 15 minutes, then cool. 

Remove the baking beans or rice and greaseproof paper and glaze the pastry with a little egg wash. Pop the pastry back into the oven for 5 minutes then cool.

To make the filling, gently fry the spring onions in the butter until soft then add the watercress, cook until just wilted and remove from the heat. In a large mixing bowl, whisk the eggs, cream, Parmesan cheese and cayenne pepper. Fold in the crab, watercress mixture and season with salt and milled pepper. 

Cucumber Cups Stuffed with Spicy Crab

Ingredients

3 long cucumbers

1/4 cup sour cream

1/4 cup cream cheese, softened

3/4 cup crab meat, excess water removed

1 tsp hot pepper sauce (Tabasco or tapito)

1 tsp brown mustard

Salt and pepper to taste

1 tbs minced green onion

Garnish with chili powder or paprika if desired

Instructions

Remove the peel from the cucumbers using a vegetable peeler. Cut the cucumber into 2 inch slices. Using a small melon baller, scoop out most of the inside. You want to leave the walls and a thick portion of the bottom intact.