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Corn and Crab Tart
This recipe was prepared by Chef John Maxwell on Real Virginia, Virginia Farm Bureau’s weekly television program.Maxwell, a certified executive chef, culinary educator and member of the American Academy of Chefs, shares delicious seasonal recipes in a Real Virginia segment sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services.Corn and Crab Tart
1 pound lump Virginia crabmeat –claw or backfin meat, or a mixture of both
3 eggs, lightly beaten
1 pint heavy cream
2 ounces Asiago cheese, grated
1 cup corn kernels, fresh, frozen or canned
1 ounce sherry
6 individual pre-made tart shells OR 1 large tart shell
3 ounces country ham, diced small
2 tablespoons minced chives
Preheat oven to 350°.
Pick crabmeat free of shell pieces. In a medium bowl, lightly beat eggs, then add cream, and stir. Mix in Asiago cheese, then add corn, and blend in sherry.
Place diced ham in bottom of tart shell(s). Cover ham with chives. Divide the crabmeat evenly among the tart shells. Use a spoon to distribute the custard mix over top of each tart.
Bake large tart about 35 minutes and small tarts 15 minutes, until tops are slightly browned and custard is set. Serves 6.