| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Dairy, Eggs |
Swiss |
Shellfish, Seafood, Pies |
4 |
Servings |
INGREDIENTS
| 1 |
|
8" pate brisee or regular pie crust |
| 1 |
c |
Crab meat, chopped |
| 1 3/4 |
c |
Milk, scalded |
| 3 |
|
Eggs, beaten |
| 10 |
|
Asparagus spears, tips reserved |
| 4 |
oz |
Parmesan cheese |
|
ds |
Nutmeg and cayenne pepper |
|
|
Salt to taste |
|
|
Kathy in Bryan, TX |
INSTRUCTIONS
Preheat oven to 375. Place crab meat in bottom of pastry shell. Cut
bottom parts of asparagus spears into half-inch slices and scatter
over crab. Scatter parmesan over asparagus. Beat eggs and milk
together, and season to taste with nutmeg, cayenne and salt. Pour
over crab/asparagus mixture. Arrange reserved asparagus tips in a
spoke-like pattern on top. Bake in preheated oven until set (about 45
minutes to an hour). Let sit for about 15 minutes before serving.
Next time, I might substitute Swiss cheese for at least part of the
Parmesan (didn't have any handy, and at 1 ayem, wasn't gonna make a
run to Kroger to get any).
Posted to FIDO Cooking echo by Kathy Pitts from Dec 1, 1994 - Jul 31, 1995.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kpitts.zip
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