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Ingredients

• 225g/8oz shortcrust pastry

• 100g/4oz leeks, outer leaves and tops removed

• a pinch of saffron strands soaked in 1 tbsp warm water

• 15g/½oz unsalted butter

• 300ml/10fl oz fish stock

• 25ml/1fl oz Noilly Prat or other dry vermouth

• a little lemon juice and salt

• salt

• a pinch of cayenne pepper

• 3 eggs

• 120ml/4fl oz double cream

• 175g/6oz white crab meat

Description

Recipe Uses 225g/8oz Shortcrust Pastry, 100g/4oz Leeks, Outer Leaves And Tops Removed, A Pinch Of Saffron Strands Soaked In 1 Tbsp Warm Water,...

BBC