Ingredients

• 1 pkg phyllo dough
• butter, melted
• 1 dz asparagus spears, fresh, raw
• 1/2 lb crabmeat
• 1 C Gruyere or Swiss cheese, grated
• 3/4 C half-and-half
• 3 ea eggs, lightly beaten

Instructions

1. Line a 9" x 9" Pyrex dish with multiple layers of phyllo dough, brushing each layer with butter.
2. Layer the asparagus spears into the bottom of the dish.
3. Mix the crabmeat, cheese, half-and-half, eggs, salt and pepper, then pour into the dish. Top with bread crumbs, then bake at 400 for 30 minutes.
4. Remove from the oven, allow to set, then plate and serve hot.

Source: Old Post Office

Contributed by: Skip