For the crust
2 cups all-purpose flour (240 g)
1/2 teaspoon salt
2/3 cup cold unsalted butter, cut into small pieces (150 g)
2 tablespoons ice-cold water
For the filling
250g medium-sized crab, cleaned and flaked
1 medium-sized onion, finely chopped (100 g)
3 cloves garlic, minced
2 tablespoons unsalted butter
1/4 cup all-purpose flour (30 g)
1 cup whole milk (240 ml)
2 tablespoons freshly squeezed lime juice
1 teaspoon salt
2 lightly beaten eggs
2 tablespoons chopped fresh parsley
For the crust
2 cups all-purpose flour (240 g)
1/2 teaspoon salt
2/3 cup cold unsalted butter, cut into small pieces (150 g)
2 tablespoons ice-cold water
For the filling
250g medium-sized crab, cleaned and flaked
1 medium-sized onion, finely chopped (100 g)
3 cloves garlic, minced
2 tablespoons unsalted butter
1/4 cup all-purpose flour (30 g)
1 cup whole milk (240 ml)
2 tablespoons freshly squeezed lime juice
1 teaspoon salt
2 lightly beaten eggs
2 tablespoons chopped fresh parsley
Make the crust: in a large bowl, sift together the flour and salt
Add the butter and mix with your fingertips until the dough comes together
Add the ice-cold water and knead slightly with your hands
Shape into a ball and wrap in plastic film
Let it rest in the refrigerator for about 15 minutes
Preheat the oven to 350°F (180°C)
Roll out the crust on a lightly floured surface to a thickness of about 1/8 inch, then place it in a removable-bottom tart pan with a 9-inch diameter
Press the edges to form a seal and trim any excess dough from the rim
Roll out the remaining dough to fit the top of the tart, then press it onto the filling
Crimp the edges to form a decorative border
Use a fork to pierce the bottom of the crust in several places
Line with parchment paper and bake at 350°F (180°C) for about 25-30 minutes, or until lightly golden
Remove from the oven and let cool
Make the filling: in a medium saucepan, bring 4 cups water to a boil over high heat
Add the crab and cook until tender, about 4 minutes
Drain and set aside
In the same saucepan, melt the butter over medium heat
Add the onion and garlic and cook until softened, about 2 minutes
Stir in the flour and cook for 1 minute, then gradually add the milk, whisking constantly to prevent lumps
Remove from the heat and stir in the crab, parsley, and lime juice
Pour the filling into the baked tart crust
Top with additional crab if desired
Serve warm or at room temperature.
