Name: Crab & Chorizo Tart With Sweet Snow Crab
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 6 to 8 serving
Ingredients: 1 (24 oz.) package Snow Crab, picked (about 2 cups); 4 large eggs; 1 cup heavy cream; ½ cup sour cream; ¼ cup shredded Parmesan cheese; 2 tablespoons fresh or dried chopped chives; ½ teaspoon salt; ¼ teaspoon black pepper; 2 ounces chorizo sausage; 1 medium leek, dark green removed, sliced; 2 cloves garlic, peeled and minced; 1 shallot, peeled and minced; 1 teaspoon fresh or dried thyme; 1 9-inch store-bought tart shell, par-baked

A Sweet, Smoky Crab Tart for Elevated Brunches, Lunches, and More

This recipe for a crab tart balances the rich taste of snow crab with smoky chorizo and a velvety custard. It’s a recipe you can dress up or down and make it your own, but by using Alaska crab, it becomes an elevated showstopper regardless. It’s great any time of day and it makes a special dish to share with friends. Try it for a special brunch, or bake it and stash the leftovers in the refrigerator for easy lunches and dinners.

Sweet snow crab from Alaska is an especially delicious option for the tart. It’s light, fluffy texture allows it to distribute beautifully throughout the custard for delicious flavor in every bite. If you don’t have snow crab on hand, try swapping in Dungeness crab from Alaska.

Note: To make this recipe pescatarian-friendly, omit the chorizo and simply add in 2 tablespoons of butter to saute the leek, garlic, shallots, and thyme in step 3 of the instructions.

Print Recipe

Crab & Chorizo Tart With Sweet Snow Crab

By Wild Alaskan Company

Prep time

25 minutes

Cook Time

30 minutes

Total time

55 minutes

Yield

6 to 8 serving

Ingredients

1 (24 oz.) package Snow Crab, picked (about 2 cups)
4 large eggs
1 cup heavy cream
½ cup sour cream
¼ cup shredded Parmesan cheese
2 tablespoons fresh or dried chopped chives
½ teaspoon salt
¼ teaspoon black pepper
2 ounces chorizo sausage
1 medium leek, dark green removed, sliced
2 cloves garlic, peeled and minced
1 shallot, peeled and minced
1 teaspoon fresh or dried thyme
1 9-inch store-bought tart shell, par-baked

Instructions

1. Preheat oven to 325F.

2. In a medium bowl whisk together the eggs, cream, sour cream, Parmesan, and chives. Season with salt and pepper. Set aside.

3. Brown the chorizo in a medium skillet over medium heat. After about 1 minute, add in the leek, garlic, shallot, and thyme. Sauté while stirring until the leek is tender. Drain away any grease. Season with salt and pepper. Cool the filling.

4. Place the chorizo mixture into the tart shell evenly. Sprinkle in 1 cup of the crab meat. Gently pour in the egg and cream mixture. Bake the tart for about 30 minutes or until the custard is set.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.

Crab & Chorizo Tart With Sweet Snow Crab

A Sweet, Smoky Crab Tart for Elevated Brunches, Lunches, and More

Crab & Chorizo Tart With Sweet Snow Crab

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