2 c. flour
1/4 tsp. salt
1/4 tsp. cayenne pepper
4 tbsp. butter
4 tbsp. lard
1/4 grated Cheddar cheese
1 egg yolk

FILLING:

1/2-3/4 lb. crabmeat
3 eggs
2 tsp. lemon juice
1/2 Worcestershire
1/2 heavy cream
Salt

For the pastry, sift the flour, salt and cayenne pepper into a mixing bowl. Rub in the butter and the lard, cut into pieces, until the mixture is crumbly. Add the cheese, bind the pastry with the egg yolk and a little cold water. Set aside for 30 minutes.

Roll out the pastry on a lightly floured board and use it to line a 9 inch flan pan. Prick the pastry at the bottom and bake it blind in an oven at 400 degrees for 10 minutes.