Yield: 4 Servings
|1||8" pate brisee or regular pie crust|
|1 cup||Crab meat, chopped|
|1¾ cup||Milk, scalded|
|10||Asparagus spears, tips reserved|
|4 ounces||Parmesan cheese|
|dash||Nutmeg and cayenne pepper|
|Salt to taste|
|Kathy in Bryan, TX|
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).