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Chef Maxwell's Crab and Apple Tarts

8 ounces Lump crab meat
2 T chives, minced
5 Eggs
1 pint heavy cream

 1cup Apple, peeled and shredded
1 ounce Apple Brandy
3 ounces Smithfield Ham
1 T Parmesan cheese, grated

Pick the crab free of any shell or cartilage. Dice the ham and gently combine the crab, apple, ham, parmesan cheese and chives. Beat the eggs and add the cream and brandy. Butter six ramekin molds. Divide the crab mixture evenly between the molds and fill each with the cream and egg mixture. Bake at 350 for about 30 minutes or until the top is slightly browned and the custard is set. Serve hot.