Martha Patch'S Crab Pie With Swiss

• 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.)
• 3 beaten eggs
• 1 c. half and half or light cream (Coffee-mate liquid can be used)
• 1/4 to 1/2 tsp. lemon peel
• 1/4 tsp. dry mustard
• 1/4 c. sliced almonds

1. Sprinkle cheese over bottom of pastry shell.
2. Top with crabmeat and sprinkle with green onions.
3. In medium bowl, combine eggs, cream, lemon peel and mustard.
4. Mix well.
5. Pour over crabmeat.
6. Top with almonds.
7. Bake at 325u0b0 for 40 to 45 minutes or until knife comes away clean from center of pie.
8. Let stand a bit before slicing.
9. I serve with salad or fruit and crackers or hot rolls.
10. Corn muffins go really well with it.

swiss cheese, pastry shell, crabmeat, green onions, eggs, light cream, lemon peel, dry mustard, almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=737308 (may not work)