|1||(9-inch) unbaked pie crust|
|2 cups||Light cream|
|2 tablespoons||Instant minced onion|
|⅛ teaspoon||Cayenne pepper|
|1 can||(7.5-oz) crabmeat; drained, remove bones & cartilage|
|1 cup||Shredded Swiss or Mozzarella cheese|
|Snipped fresh parsley|
Refrigerate pie crust. Beat eggs until blended. Stir in cream, onion, salt & cayenne pepper. Cover & refrigerate. About 1 hour before serving, heat oven to 425. Pat crab meat dry with paper towel. Sprinkle crabmeat & cheese in pie crust. Pour egg mixture over crab & cheese, sprinkle with parsley.
Bake 15 minutes then reduce oven to 300. Bake 30 minutes longer or until knife inserted 1 inch from edge comes out clean. Let stand 10 minutes before serving.
MRS D.A. (YVONNE) GREENE
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .
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