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Cook'n with Betty Crocker 
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Cheese And Crab Pie |
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Serves: 6 Print this Recipe1 9-inch Whole Wheat Pie Crust 2 tablespoons shelled pumpkin seeds * See note below. 1 cup swiss cheese shredded natural 1 7 1/2-ounce can crab meat drained, cartilage removed, and flaked 3 green onions chopped, including some tops 3 eggs beaten 1 cup milk 1/2 teaspoon lemon peels grated 1/2 teaspoon salt Freshly ground pepper to taste 1/2 teaspoon dry mustard 1/4 cup shelled pumpkin seeds toasted * Follow pie crust recipe, adding 2 tablespoons pumpkin seed to mixture. Bake crust as directed. Filling: Arrange cheese in pie shell and top with crab meat. Sprinkle with onions. Combine eggs, milk, lemon rind, salt, pepper, and dry mustard; pour evenly over crab. Bake in a preheated 350° F oven for 20 minutes; remove from oven and sprinkle with 1/4 cup pumpkin seed. Continue baking for 10 to 20 minutes or until set. Remove from oven and let stand for 10 minutes before serving. Note: Can also be baked in 4 to 6 individual tart pans. Cheese And Crab Pie comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now! Cantonese Meatballs Cheese And Crab Pie Chicken Livers Stroganoff Chicken Scallopini Chicken Stir-Fry With Vegetables Egg And Cheese Lasagna Ginger Chicken With Vegetables Island Country-Style Ribs Italian Sausage Lamb Chops With Yogurt Lamb Couscous Lemon Chicken Milk-Poached Fish Oriental Chicken Patties Pollock-Vegetable Dinner Pork Steaks With Sesame Apples Tamari Beef Tiered Beef Cake Tuna Tacos Vegetable Stir-Fry Vegetable-Cheese Pie Venetian Liver With Onions |
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