Crab Pastry Shells Recipe

Serves/Makes: 4


  • 12 crab-flavored pollock sticks, diced
  • 2 tablespoons (30 mL) butter
  • 1/2 onion, finely chopped
  • 1/2 carrot, finely chopped
  • 1/4 celery stick, chopped
  • 2 tablespoons (30 mL) curry powder
  • 3 tablespoons (45 mL) flour
  • 1 1/2 cups (375 mL) warm chicken broth
  • Salt and pepper, to taste
  • 1/4 cup (60 mL) heavy cream (35%)
  • 1 teaspoon (5 mL) freshly chopped parsley
  • 1/2 cup (125 mL) canned mandarin oranges, drained
  • 4 baked flaky pastry shells, kept warm
How to cook Crab Pastry Shells:
  • Into a fry pan, heat butter.
  • Add chopped onion, carrot and celery cover and simmer for 3 to 4 minutes, over medium heat.
  • Stir in curry powder and flour cook for 1 minute, uncovered, over medium heat.
  • Stir in chicken broth salt and pepper simmer for 8 to 10 minutes.
  • Well mix in cream and parsley simmer for 3 to 4 minutes more.
  • Stir in crab-flavored pollock dices and drained mandarin oranges.
  • Simmer for 2 to 3 minutes, over low heat.
  • Fill warm pastry shells with mixture and serve.


1 serving = 504 calories, 30 g carbohydrates, 15 g proteins, 36 g sugar, 0.4 g fibers.

This recipe for Crab Pastry Shells serves/makes: 4

The Crab Pastry Shells recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Pollock (more Pollock recipes)
Preparation Method: Poached/Simmered (more Poached/Simmered recipes)

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