| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Meats | Swiss | Eggs | 4 | Servings |
INGREDIENTS
| 1 | (9-inch) unbaked pie crust | |
| 4 | Eggs | |
| 2 | c | Light cream |
| 2 | tb | Instant minced onion |
| 1 | ts | Salt |
| 1/8 | ts | Cayenne pepper |
| 1 | cn | (7.5-oz) crabmeat; drained, remove bones & cartilage |
| 1 | c | Shredded Swiss or Mozzarella cheese |
| Snipped fresh parsley |
INSTRUCTIONS
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, http://www.erols.com/hosey.
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