2 cans crab or — (7 1/2 oz.)
1 pound Alaska King crab
2 tablespoons lemon juice
2 tablespoons sherry
1 tablespoon finely chopped onions
1 teaspoon curry powder
1 teaspoon parsley flakes
1 cup cubed Swiss cheese
1 unbaked 10″ pie shell
–FILLING:– 3 eggs — well beaten
3/4 cup milk
1/2 cup sour cream
1/4 teaspoon salt
Bake pie shell at 400 degrees for 10 minutes. Remove from oven. Combine well dr ained crab with lemon juice, sherry, onion, curry and parsley. Refrigerate 1-2 hours to blend flavors. Cover bottom of pastry shell with cubed cheese. Spread crab and seasonings over cheese. Combine all ingredients for filling and pour o ver all. Bake at 350 degrees for 45 minutes or until lightly browned and set. C ool slightly and cut in wedges. Serves 6. Can serve this as a warm hors d’oeuvr es by cutting into miniature slices. Will serve 24. Recipe from “One Million Re cipes CD”
busted by Judy R.