Categories: Appetizers 
      Yield: 8 servings 
  
      2 c  All-purpose flour                   4 oz Crabmeat, flaked 
    1/2 ts Salt                                3    Eggs 
    1/2 ts Chili seasoning                   2/3 c  Half-and-half 
    1/4 c  Cold margarine, diced             1/2 ts Mustard powder 
    1/4 c  Lard, diced                       1/4 ts Cayenne pepper 
    1/2 c  Finely grated Cheddar cheese             Salt to taste 
      3 tb Cold water                               Tomato slices (opt) 
      6 sl Bacon, chopped                           Italian parsley sprigs (opt) 
      2    Onion, chopped                  
  
  Preheat oven to 400'F. (205'C.). In a bowl, combine flour, salt and chili 
  seasoning. 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" 
  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 5-10 minutes more or 
  until dry and lightly golden. Fry bacon 3 minutes. Add onion; cook 2 
  minutes. Remove from heat; mix with crabmeat. Spoon mixture into flan 
  shell. Whisk eggs, half-and-half, mustard, cayenne and salt. Pour into flan 
  shell. Bake 30-35 minutes or until set and lightly golden. Garnish with 
  tomato and parsley, if desired, and serve warm or cold.