Crab Pie

• 3/4 cup Parmesano Reggiano
• 1 cup bread crumbs
• 1/2 cup melted unsalted butter
• 1 tablespoon olive oil
• 1/2 cup chopped onions
• 1/4 cup chopped yellow peppers
• 1/4 cup chopped red peppers
• 1/4 cup green pepper
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 1 3/4 pounds cream cheese (or lite cream cheese), at room temperature
• 4 eggs
• 1/2 cup heavy cream
• 1 cup grated jarlsberg or swiss
• 2 cups cooked crab meat
• 1/4 cup fresh chopped parsley

1. Preheat the oven to 350 degree.
2. In a medium bowl, combine the Parmesan, bread crumbs and butter, blending thoroughly. Press the mixture into the bottom of a 9-inch springform pan or pie dish that has been greased.
3. Heat the olive oil in a saute pan and add the onions and peppers. Season with salt and pepper, saute for about 2 minutes.
4. Beat the cream cheese until smooth, add the eggs, one at a time, until mixed. Beat in the cream, Gouda, and Sauteed vegetables until fully incorporated, about 2 minutes. Fold in the crab meat and the parsley. Pour the filling into the prepared crust and bake until firm, about 1 hour.
5. Remove from the oven and allow to cool to room temperature. If you refrigerate the cake before serving, allow to come to room temperature before serving.
6. To serve, cut the cake into wedges with a warm knife.

parmesano reggiano, bread crumbs, butter, olive oil, onions, yellow peppers, red peppers, ubc, salt, black pepper, cream cheese, eggs, heavy cream, grated jarlsberg, crab meat, fresh chopped parsley

Taken from www.epicurious.com/recipes/member/views/crab-pie-1216211 (may not work)