Susan Jung’s spiced crab, asparagus and saffron tarts. Photography: Jonathan Wong. Styling: Vivian Herijanto Susan Jung’s spiced crab, asparagus and saffron tarts. Photography: Jonathan Wong. Styling: Vivian Herijanto
Susan Jung’s spiced crab, asparagus and saffron tarts. Photography: Jonathan Wong. Styling: Vivian Herijanto

How to make spiced crab, asparagus and saffron tarts or tartlets

  • If you don’t like the fiddly job of shelling crabs, keep it simple with pre-shelled crabmeat
  • All the components – pastry case, blanched asparagus, egg and cream custard – can be prepared in advance

Topic |   Susan Jung's recipes
Susan Jung’s spiced crab, asparagus and saffron tarts. Photography: Jonathan Wong. Styling: Vivian Herijanto Susan Jung’s spiced crab, asparagus and saffron tarts. Photography: Jonathan Wong. Styling: Vivian Herijanto
Susan Jung’s spiced crab, asparagus and saffron tarts. Photography: Jonathan Wong. Styling: Vivian Herijanto
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