|Mushrooms||250 Milliliter, thinly sliced|
|Canned crab/Lobster||250 Milliliter|
|Brandy/Fresh lemon juice||30 Milliliter|
|Cheddar cheese/Gruyere cheese||250 Milliliter, grated|
|Curry powder/Tarragon||5 Milliliter|
|Light cream||250 Milliliter|
Generously butter an 8-inch (20 cm) microwave-safe pie plate.
Spread the mushrooms in the bottom.
Shred the lobster or crabmeat, remove the bones, stir with the brandy or fresh lemon juice.
Spread over the mushrooms.
Top with the grated cheese.
Stir together until well mixed, the eggs, curry powder or tarragon, flour, salt and cream.
Beat until well blended.
Pour over the crab and mushrooms.
When ready to serve, microwave 10 minutes at MEDIUM-HIGH.
Let stand 5 minutes.
If the custard is not sufficiently set, heat another 2 to 3 minutes at MEDIUM.
Serve hot or cold.