Title: Londontown Terrace Crab Pie
Categories: Seafood Entree Ethnic
Yield: 6 Servings
| 2 | tb | Butter |
| 1/2 | c | Celery, chopped |
| 1 1/2 | c | Shredded cheese |
| 3 | | Eggs |
| 1/2 | ts | Pepper |
| | | Pinch red pepper |
| 1 | c | Sliced onion rings |
| 1 | c | Crabmeat |
| 1 | | 9" unbaked pastry shell |
| 1 | ts | Salt |
| 2/3 | c | "Half and Half" |
Sautee the onion rings and celery in butter until the onion is soft and
golden. Spoon alternate layers of crab, cheese (your choice - use sharp,
cheddar, or Swiss), and onion/celery mix into pie shell. In bowl, beat
together eggs, cream, salt and pepper. Pour into pastry shell over other
ingredients. Bake in hot oven, 400 degrees, until firm, about 30-40
minutes. When knife point inserted into center comes out clean, filling is
set. May be decorated with tomato wedges or cherry tomatoes. Cool slightly
before cutting. Tuna, salmon, shrimp, or flaked fish may be substituted for
crabmeat. Mrs. Harold T. Cook