Ingredients:

2 cups all purpose flour
1/2 teaspoon salt
1/2 teaspoon chili powder
1/4 cup cold margarine, diced
1/4 cup lard, diced
1/2 cup finely grated cheddar cheese
3 tablespoons cold water
6 slices bacon, chopped
2 onions, chopped
4 ounces crabmeat, flaked
3 eggs
2/3 cups half and half
1/2 teaspoon mustard powder
1/4 teaspoon cayenne pepper
salt to taste
thin tomato slices (optional)
Italian parsley sprigs (optional)

Preparation:

Preheat oven to 400 degrees F. (205 degrees C.).

In a bowl, combine flour, salt and chili powder. Cut in margarine and lard until mixture resembles bread crumbs. Add cheese and mix well. Stir in cold water and mix to form a fairly firm dough. Knead gently on a floured surface and roll out pastry.

Set a 10 inch flouted flan pan with a removable bottom on a baking sheet. Press pastry into flutes and trim edge neatly. Prick base with a fork. Line pastry with waxed paper and fill with dried beans. Bake 15 minutes. Remove waxed paper and beans and bake 5 to 10 minutes more or until dry and lightly golden.

Fry bacon 3 minutes. Add onion, cook 2 minutes. Remove from heat and mix gently with crabmeat. Spoon mixture into flan shell.

Whisk eggs, half and half, mustard, cayenne and salt. Pour carefully into flan shell over crab onion mixture. Bake 30 to 35 minutes or until set and lightly golden. Garnish with tomato and parsley, if desired, and serve warm or cold.