PASTRY:In a bowl,combine flour and salt;cut in butter and lard until crumbly. Beat together egg and vinegar; add enough ice water to make 2/3 cup liquid. Stir into flour mixture just until moistened. Shape into 2 rounds;wrap and refrigerate for at least one hour or until chilled.( Pastry can be made and stored in fridg for up to 5 days.)

On lightly floured surface, roll out pastry to 1/8" thickness;cut out 36-5"rounds. Fit into 21/4"tart tins. Prick shells in several places with a fork. Refrigerate for 30 minutes.Bake in 375F oven for 15 minutes.

FILLING;In a saucepan,heat milk over medium-high heat until bubbles form around edge.Add cheese,stirring until melted. Remove from heat. In a bowl,whisk 2 tbsp milk mixture into eggs. Gradually add remaining milk to eggs, stirring constantly. Stir in salt, hot pepper sauce and pepper;mix in crab. Spoon into pastry shells;bake 12 minutes or until puffed and just set. Run knife around edges;remove from tins.(Can be prepared to this pt.,covered,layered between sheets of wax paper in airtight container,then frozen up to 2 weeks.Reheat,frozen, on baking sheet in 375Foven for 15 minutes or until heated through. Garnish with green onions.Makes 3 dozen.