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.