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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Seafood / Number of Servings: 4 |
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Directions: 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).
Kathy in Bryan, TX
| Ingredients:
1 8" pate brisee or regular pie crust
1 Cup(s) Crab meat, chopped
1 3/4 Cup(s) Milk, scalded
3 Asparagus spears, tips reserved
4 Ounce(s) Italian-style breadcrumbs |
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