Ingrients & Directions


2 tb Butter 3 ea Eggs
1 c Sliced onion rings 1 ts Salt
1/2 c Celery, chopped 1/2 ts Pepper
1 c Crabmeat 2/3 c “Half and Half”
1 1/2 c Shredded cheese 1 x Pinch red pepper
1 ea 9″ unbaked pastry shell

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

Yields
6 servings