Aunt Lou'S Blue Crab Quiche

• 1/2 lb. blue crab meat (fresh is best)
• 1 (9-inch) deep dish pie shell
• 1/2 c. chopped green onion
• 1/2 c. sliced fresh mushrooms or 2 oz. canned, drained
• 2 Tbsp. butter, melted
• 4 eggs, beaten
• 1 1/4 c. half and half cream
• 2 Tbsp. chopped parsley
• 2 tsp. salt
• 1/8 tsp. pepper
• dash of paprika
• 1 Tbsp. dry sherry

1. Rinse and drain crab meat.
2. Remove any shell pieces.
3. Cook onion and mushrooms in butter until tender.
4. Combine crab meat, onion, mushrooms, eggs, cream, parsley, salt and pepper.
5. Bake pie shell in hot oven (450u0b0) for 7 minutes.
6. Pour ingredients into pie shell.
7. Sprinkle dash of paprika on top.
8. Top with 1/4 cup Swiss cheese, grated.
9. Bake at 350u0b0 for 50 minutes to 1 hour.
10. Let stand 10 minutes.
11. Serves 6. Anna makes this at Christmas.

crab meat, dish pie shell, green onion, mushrooms, butter, eggs, cream, parsley, salt, pepper, paprika, sherry

Taken from www.cookbooks.com/Recipe-Details.aspx?id=759086 (may not work)