| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats, Eggs | Italian | Appetizers | 8 | Servings |
INGREDIENTS
| 2 | c | All-purpose flour |
| 1/2 | ts | Salt |
| 1/2 | ts | Chili seasoning |
| 1/4 | c | Cold margarine, diced |
| 1/4 | c | Lard, diced |
| 1/2 | c | Finely grated Cheddar cheese |
| 3 | tb | Cold water |
| 6 | sl | Bacon, chopped |
| 2 | Onion, chopped | |
| 4 | oz | Crabmeat, flaked |
| 3 | Eggs | |
| 2/3 | c | Half-and-half |
| 1/2 | ts | Mustard powder |
| 1/4 | ts | Cayenne pepper |
| Salt to taste | ||
| Tomato slices (opt) | ||
| Italian parsley sprigs (opt) |
INSTRUCTIONS
Preheat oven to 400'F. (205'C.). In a bowl, combine flour, salt and chili seasoning. Cut in margarine and lard until mixture resembles bread crumbs. Add cheese and mix well. Stir in cold water and mix to form a fairly firm dough. Knead gently on a floured surface and roll out pastry. Set a 10" flouted flan pan with a removable bottom on a baking sheet. Press pastry into flutes and trim edge neatly. Prick base with a fork. Line pastry with waxed paper and fill with dried beans. Bake 15 minutes. Remove waxed paper and beans and bake 5-10 minutes more or until dry and lightly golden. Fry bacon 3 minutes. Add onion; cook 2 minutes. Remove from heat; mix with crabmeat. Spoon mixture into flan shell. Whisk eggs, half-and-half, mustard, cayenne and salt. Pour into flan shell. Bake 30-35 minutes or until set and lightly golden. Garnish with tomato and parsley, if desired, and serve warm or cold. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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