• To drink: A white wine with loads of ripeness, such as Cederberg Bukettraube, will be perfect with these particular spices.

    Crab and ginger tart with chilli dressing

    Serves: 8
    Cooking Time: 1 hour


    • 4 spring onions, finely chopped
    • juice of 1 lime
    • 45ml (3 tbsp) light soy sauce
    • 90ml sunflower oil
    • 5ml (1 tsp) brown sugar
    • 1 red chilli, seeded and finely chopped
    • 1 x 400g roll shortcrust pastry
    • 10cm piece fresh ginger, peeled and chopped
    • 60g fresh flat-leaf parsley
    • 30ml (2 tbsp) sunflower oil
    • 250g white crab meat
    • 2 jumbo eggs
    • 2 jumbo egg yolks
    • 300ml sour cream
    • salt and freshly ground black pepper, to taste



    Preheat the oven to 200°C.


    For the dressing, whisk all the ingredients together. If necessary, add 15ml (1 tbsp) water to thin it. Set aside until needed.


    Roll the pastry out on a lightly floured work surface and line a 26cm loose-bottom tart tin with it. Chill in the fridge for 15 minutes, then line the pastry case with baking paper and fill it with baking beans. Bake blind until the pastry is dry to the touch but not coloured, about 10 – 15 minutes. Remove the beans and paper and bake until just cooked, about 3 – 5 minutes.


    Reduce the oven temperature to 180°C.


    Blend the ginger, parsley and oil to a coarse paste in a food processor. Spread it over the base of the tart case, then scatter the crabmeat over.


    Whisk the eggs, egg yolks and sour cream together, and season. Pour it over the crabmeat and bake until just set, about 30 – 35 minutes.


    Drizzle the tart with the dressing and serve warm.