6 servings

Prep time: 45 minutes, Total time: 1 hour 15 minutes

• 5 eggs
• 1 ¾ cups cream
• 8 ounces crab (cooked & picked)
• 2 ounces (about ½ cup) Swiss cheese, finely chopped
• 2 tablespoons tarragon, finely chopped
• 1 teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 8 pieces of filo dough, 14” x 18” sheets
• ¼ cup melted butter

1. Preheat oven to 375ºF. Unroll the filo dough on a flat surface, and cover the sheets with a damp kitchen towel or plastic wrap to prevent drying out. Place one sheet of filo on a cutting board and lightly brush with melted butter. Place a second sheet of filo on top and repeat until you have eight layers. Cut the layered filo in half lengthwise, then cut each half in thirds.
2. Brush six 4” ceramic ramekins with butter. If you don’t have ramekins, use a muffin tin. Press filo pieces gently into ramekins, crimping the edges.
3. Divide crabmeat evenly among filo shells.
4. Whisk together eggs, cream, salt, and pepper. Pour custard mixture into filo shells. Sprinkle with cheese and top with tarragon.
5. Bake until crusts are brown and filling is set, about 25-30 minutes. Tent with aluminum foil if necessary to prevent overbrowning. Let cool on a wire rack for 15 minutes before serving.