2 T Butter 3 ea Eggs
1 c Sliced onion rings 1 t Salt
1/2 c Celery, chopped 1/2 t 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