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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