Serves 8

175 g (6 oz) filo pastry
30 ml ( tbsp) olive oil

Filling
25 g (1 oz) butter
1 bunch spring onions, finely chopped
10-15 ml (2-3 tsp) grated fresh root ginger
450 g (1 lb) fresh or frozen white crab meat
200 ml (7 fl oz) single cream
3 egg yolks
Grated Lemon Rind
salt and pepper

Method
1. Preheat a baking sheet on the middle shelf of the oven at 200 oC Mark 6.
Keep the filo pastry coveredwith a damp tea-towel. Taking one sheet at a time, brush with oil and plasce in a deep 23 cm (9 inch) flan tin, allowing the edges to overhang slightly. Continue to add oiled sheets to fill the tin and form a shell. Prick the base.
2. Bake on the preheated baking sheet for 10 minutes, then set aside to cool. Reduce the oven setting to 190 oC Mark 5.
3. To make the filling, melt the butter in a frying pan and gently fry the spring onions and ginger for 2-3 minutes until softened. Allow to cool.
4. Flake the crab meat into a bowl. Add the cooled onion, with all of the remaining filling ingredients. Stir well, seasoning generously. Spoon into the filo case.
5. Carefully cover the overhanging filo edges with foil to prevent over-browning and bake for 45 minutes until golden and just set. Leave to stand for 10 minutes. Serve warm.