#48 Crab Tarts

Another recipe from T. Pechey's cooking class. These tarts make a nice appetizer.

Ingredients:

• 15 tart shells, 3 inch size
• 3 eggs
• ¼ cup light cream, (half and half - 10% fat)
• ¾ cup Swiss cheese, grated
• 3 to 4 oz. crab or crab flavored pollock, minced fine
• 1 tsp dried parsley
• 2 dashes worcestershire sauce
• 1 dash salt and black pepper

Directions:

1. Preheat oven to 400 degrees F.

2. Beat eggs with a whisk in a medium bowl until frothy.

3. Add the rest of the ingredients and mix well.

4. Divide equally among the 15 tart shells.

5. Bake until golden - about 15 minutes.