First, bake a prepared pie shell according to package directions.
Dry ingredients:
1/2 lb. jumbo lump crab meat
1/4 cup scallions, diced
2 tbsp. parsley, minced
1/2 cup swiss cheese, grated
Wet ingredients:
3 large eggs, beaten
1 1/4 cup half and half
2 tbsp. dry sherry
preheat oven to 350 degrees.
mix all dry ingredients gently, preserving the lumps of crab.
place in prepared pie shell.
mix all wet ingredients and slowly pour over dry. allow it to soak into whole pie crust.
bake for 35 to 40 minutes or until custard is set.
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