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Souffld crab & asparagus tart
- 300g ready-made shortcrust pastry
- 25g butter
- 25g plain flour
- 300ml milk
- freshly grated nutmeg
- 2 good pinches chilli powder
- 200g white crabmeat , fresh or frozen and defrosted
- 140g asparagus tips
- 3 eggs , separated
- 3 tbsp finely grated Parmesan
Directions:View on BBC Good Food
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