| 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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