Londontown terrace crab pie
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter |
| 1 | cup | Sliced onion rings |
| ½ | cup | Celery, chopped |
| 1 | cup | Crabmeat |
| 1½ | cup | Shredded cheese |
| 1 | each | 9\" unbaked pastry shell |
| 3 | eaches | Eggs |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| ⅔ | cup | \"Half and Half\" |
| 1 | x | Pinch red pepper |
Directions
Sautee the onion rings and celery in butter until the onion is soft and golden. Spoon alternate layers of crab, cheese (your choice - use sharp, cheddar, or Swiss), and onion/celery mix into pie shell. In bowl, beat together eggs, cream, salt and pepper. Pour into pastry shell over other ingredients. Bake in hot oven, 400 degrees, until firm, about 30-40 minutes. When knife point inserted into center comes out clean, filling is set. May be decorated with tomato wedges or cherry tomatoes. Cool slightly before cutting. Tuna, salmon, shrimp, or flaked fish may be substituted for crabmeat. Mrs. Harold T. Cook