Corn and Crab Tart

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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.

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