Crab Pie

• 1 whole Unbaked Pastry Shell
• 1/2 cups Mayonnaise
• 2 Tablespoons All-purpose Flour
• 2 whole Eggs, Beaten
• 1/2 cups Heavy Cream
• 1 pound Crab Meat
• 1 teaspoon Dried Parsley
• 1/4 cups Grated Parmesan Cheese
• 8 ounces, weight Sharp Cabot Cheese, 75% Fat Free, 1/2 Sliced And 1/2 Cubed

1. Preheat oven to 350 F. Put the pastry shell into a shallow pie dish.
2. Do not use a deep dish pan.
3. This recipe will not fill it.
4. Set aside.
5. In a bowl whisk together the mayonnaise, flour, eggs and heavy cream.
6. Stir into that the crab meat, parsley, Parmesan cheese and the cubed sharp cheese.
7. Pour into the pastry shell.
8. Place sliced cheese in a circle on top of the pie.
9. Bake at 350 F for 1 hour or until set in center.
10. It should not wiggle and it will puff up a bit.
11. Remove from oven and allow to cool for 15 minutes.
12. Serve warm or cold.
13. *I used 75% fat free very sharp cheddar Cabot cheese for this recipe.
14. I am not sure how another cheese would work.
15. If you use a cheese that has a higher fat content it may be a good idea to cube all of it and incorporate it into the mixture so that that flour can absorb the moisture.

shell, mayonnaise, allpurpose, eggs, heavy cream, parsley, parmesan cheese, cabot cheese

Taken from tastykitchen.com/recipes/main-courses/crab-pie/ (may not work)