Thank you Bette Fraser for this fabulous recipe to share!
1 bunch watercress, cleaned and sliced
1 pound crab
1 Tablespoon whole grain mustard
2 egg yolks
3/4 cup milk
3/4 cup heavy cream
2 Tablespoons sherry
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1 unbaked pie crust
Preheat the oven to 375°.
Roll out pie crust to 1/8 inch thickness and place in a pie pan. Line the pastry
with aluminum foil and pie weights (it is helpful to spray the foil with cooking spray
to prevent sticking). Bake for about 20 minutes, or until the edges begin to color.
Remove the paper and weights and brush the mustard over the bottom of the
Lower the oven temperature to 325°.
In a small bowl, combine the watercress and crab and toss well. In another bowl,
beat the eggs and yolks lightly with the milk and cream. Add the sherry and
spices. Spoon crab mixture into the tart shell, spreading evenly. Pour the
custard over the crab to within 1/4 inch of the top of the crust. Bake for 25 to 30
minutes, or until the custard puffs. Allow to cool 10 minutes before serving.
Serve warm or at room temperature.
Nutrition information ::
Per Serving (excluding unknown items): 180 Calories; 12g Fat (63.0% calories from fat); 14g Protein; 2g
Carbohydrate; trace Dietary Fiber; 184mg Cholesterol; 274mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean
Meat; 0 Vegetable; 0 Non-Fat Milk; 2 Fat.