1 1/2 c. flour
1/2 tsp. salt
Pinch sugar
5 1/2 tbsp. sweet butter
3 tbsp. vegetable shortening
1/4 c. ice water

Combine ingredients for pate brisee (crust). Refrigerate 2 hours. Roll out to 1/8 inch thickness on floured surface. Use a 2 to 3 inch cookie cutter, depending on size of pans. Ease into pan. Prebake the shells at 375 degrees for 10 minutes. Cool. Unmold. Meanwhile, prepare custard.

CUSTARD:

1 1/2 c. heavy cream
3 eggs
Salt, pepper, nutmeg, parsley
Crabmeat
Sauteed scallions
Grated Swiss cheese
Touch of Tabasco

Whisk cream and eggs together. Add seasoning, crabmeat, cheese, and Tabasco. Spoon custard into cooled shells. Place shells on baking sheet. Bake at 375 degrees for 10 to 15 minutes.