Martha Patch's Crab Pie with Swiss
Martha Patch'S Crab Pie With Swiss is an moderately easy dinner. Made with 1 c. shredded swiss cheese (4 oz.), 1 baked 9 or 10-inch pastry shell, 1 (6 oz.) can crabmeat, drained and flaked, 2 green onions, sliced (1/4 c.) and 3 beaten eggs, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
Sprinkle cheese over bottom of pastry shell.
Top with crabmeat and sprinkle with green onions.
In medium bowl, combine eggs, cream, lemon peel and mustard.
Mix well.
Pour over crabmeat.
Top with almonds.
Bake at 325Β° for 40 to 45 minutes or until knife comes away clean from center of pie.
Let stand a bit before slicing.
I serve with salad or fruit and crackers or hot rolls.
Corn muffins go really well with it.
π· Perfect Pairings
Complete your meal with these
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