Swiss and Crab Pie

So here was the cookbook I picked for January. Actually I didn't really pick it I used it to make something else and thought that since I had it out I might as well bite the bullet and make a few dishes from it.

Since I was gone 2 weekends in January I only made 3 dishes.






Swiss and Crab Pie
4 oz. shredded Swiss cheese
1 9-inch unbaked pie crust
1 7 1/2 oz can crab meat, drained and picked through
2 scallions, sliced (with tops)
_ _ _ _ _ _ _ _

3 eggs, beaten
1 cup light cream
1/2 tsp salt
1/2 tsp grated lemon peel
1/4 tsp dry mustard
dash ground Mace

Arrange the cheese evenly over the bottom of the pie crust. Top with crab meat; sprinkle with green onions. Combine eggs, cream , salt, lemon peel, dry mustard and mace. Pour over crab meat. Bake at 325 for about 45 minutes or until set. Let stand 10 minutes before serving.

Pie Crust: makes enough dough for a 1 crust pie
1 1/2 cups flour
1/2 tsp salt
1/2 cup Crisco
4-5 tblsps water.




Mix together flour and salt. Using a pastry blender mix in Crisco until mixture resembles fine crumbs. Add water by tablespoons, mixing with a fork until everything is in a dough ball. Roll out on a lightly floured surface.

**NOTE** I did not have Scallions so I diced up part of a Spanish Onion. I also only used a 6 oz. can of crab as that was all I could find. This took a lot longer to bake but then again I am at 4,800 feet in elevation.

Overall, it was very delicious. We had it with a small salad.