59 Corn and Crab Tart      September, 2018

Corn and Crab Tart  

Serves 6


1 pound  Virginia Blue Crab Meat Lump

2 tablespoons chives, minced

3 egg, lightly beaten

1 pint heavy cream

1 cup corn niblets

1 ounce sherry wine

3 ounces prosciutto, shaved thin

6 individual tart shells, Or 1 large tart shell

2 ounces Asiago Cheese, grated

Method of Preparation

  1. Pick the crab free of shell..
  2. 2. Put 1/2 ounce of prosciutto in each tart shell. Add a tablespoon of crab to each individual tart shell.
  3. 3. Combine corn, cream, chives, cheese, and sherry
  4. 4. Pour the corn mix into the tart shells and bake for about 15 minutes at 350 or until the top is slightly browned and the custard is set.