| 1 | Preheat oven to 400°F. |
| 2 | (205"c).. |
| 3 | In a bowl, combine flour, salt and chili seasoning. |
| 4 | Cut in margarine and lard until mixture resembles bread crumbs. |
| 5 | Add cheese and mix well. |
| 6 | Stir in cold water and mix to form a fairly firm dough. |
| 7 | Knead gently on a floured surface and roll out pastry. |
| 8 | Set a 10" flouted flan pan with a removable bottom on a baking sheet. |
| 9 | Press pastry into flutes and trim edge neatly. |
| 10 | Prick base with a fork. |
| 11 | Line pastry with waxed paper and fill with dried beans. |
| 12 | Bake 15 minutes. |
| 13 | Remove waxed paper and beans and bake 5-10 minutes more or until dry and lightly golden. |
| 14 | Fry bacon 3 minutes. |
| 15 | Add onion; cook 2 minutes. |
| 16 | Remove from heat; mix with crabmeat. |
| 17 | Spoon mixture into flan shell. |
| 18 | Whisk eggs, half-and-half, mustard, cayenne and salt. |
| 19 | Pour into flan shell. |
| 20 | Bake 30-35 minutes or until set and lightly golden. |
| 21 | Garnish with tomato and parsley, if desired, and serve warm or cold |
