| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy, Eggs, Meats | Swiss | Fish, Main dish, Londontowne | 6 | Servings |
INGREDIENTS
| 2 | tb | Butter |
| 1/2 | c | Celery, chopped |
| 1 1/2 | c | Shredded cheese |
| 3 | Eggs | |
| 1/2 | ts | Pepper |
| Pinch red pepper | ||
| 1 | c | Sliced onion rings |
| 1 | c | Crabmeat |
| 1 | 9" unbaked pastry shell | |
| 1 | ts | Salt |
| 2/3 | c | "Half and Half" |
INSTRUCTIONS
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 tomatos. Cool slightly before cutting. Tuna, salmon, shrimp, or flaked fish may be substituted for crabmeat. Mrs. Harold T. Cook From a book of recipes compiled by members and friends of the LONDONTOWN PUBLIK HOUSE ASSEMBLY, EDGEWATER, MD 21037. Funds from sale of book used in restoration and maintenance of the 17th century inn (hint, hint). File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/london13.zip
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