1
red jalapeño chile, seeded, minced (about 2 tablespoons)
1
teaspoon grated lime peel
1
teaspoon grated gingerroot
1/2
teaspoon salt
1
(6-oz.) can refrigerated pasteurized crabmeat
1/4
cup shredded fresh Parmesan cheese
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Steps
1
Heat oven to 375°F. Remove pie crusts from pouches. Unfold crusts; press out fold lines. With 2 1/2-inch round cutter, cut crusts into 24 rounds. Press each round into ungreased miniature muffin cup.
2
Beat eggs in medium bowl. Add half-and-half, onions, chile, lime peel, gingerroot and salt; stir with wire whisk to blend. Stir in crabmeat and cheese. Spoon about 1 tablespoon mixture into each crust-lined cup.
3
Bake at 375°F. for 25 to 30 minutes or until filling is set and crust is golden brown around edges. Serve warm or cool. Store in refrigerator.
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A green jalapeño or serrano chile can be used in place of the red jalapeño.
Place the leftover pie crust pieces on a cookie sheet and sprinkle them with cinnamon and sugar. Bake the pieces at 375°F for 9 to 11 minutes or until golden brown. Break up the pieces and serve them over canned apple pie filling.
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