Ingredients
Array
(
[0] => Array
(
[324bd23e-6da7-3874-9146-338e2756835b] => Array
(
[title] => onions, spring (green), raw
[ingredientid] => 22785
[ingredientuuid] => 324bd23e-6da7-3874-9146-338e2756835b
[quantity] => 2.00
[measure] => tablespoons
[title_custom] => green onion,
[componentid] => 0
[method] => sliced
)
[377e83ff-53a8-41d4-4df3-6d4d1d062654] => Array
(
[title] => butter, regular, pat
[ingredientid] => 4387
[ingredientuuid] => 377e83ff-53a8-41d4-4df3-6d4d1d062654
[quantity] => 1.00
[measure] => tablespoon
[title_custom] => butter
[componentid] => 0
[method] =>
)
[d2fa30b2-193f-a4a4-c16c-2433566ee833] => Array
(
[title] => eggs, raw, large
[ingredientid] => 14407
[ingredientuuid] => d2fa30b2-193f-a4a4-c16c-2433566ee833
[quantity] => 4.00
[measure] => each
[title_custom] => eggs
[componentid] => 0
[method] =>
)
[2d953c77-fe71-c314-b14d-922413fa99d6] => Array
(
[title] => cream, whipping, heavy
[ingredientid] => 10928
[ingredientuuid] => 2d953c77-fe71-c314-b14d-922413fa99d6
[quantity] => 2.00
[measure] => cups
[title_custom] => heavy cream
[componentid] => 0
[method] =>
)
[a7671467-9f75-0724-4536-a9f60029ed1c] => Array
(
[title] => wine, cooking, sherry
[ingredientid] => 34912
[ingredientuuid] => a7671467-9f75-0724-4536-a9f60029ed1c
[quantity] => 2.00
[measure] => tablespoons
[title_custom] => dry sherry
[componentid] => 0
[method] =>
)
[4fae036f-6c46-02e4-d1bc-74ffd2f63bc3] => Array
(
[title] => seasoning, seafood
[ingredientid] => 28967
[ingredientuuid] => 4fae036f-6c46-02e4-d1bc-74ffd2f63bc3
[quantity] => 0.50
[measure] => teaspoon
[title_custom] => seafood seasoning
[componentid] => 0
[method] =>
)
[830874cb-1e72-c3e4-492d-3fa909ed86e2] => Array
(
[title] => cheese, swiss, shredded
[ingredientid] => 7594
[ingredientuuid] => 830874cb-1e72-c3e4-492d-3fa909ed86e2
[quantity] => 1.00
[measure] => cup
[title_custom] => Swiss cheese,
[componentid] => 0
[method] => shredded, divided
)
[4662f50a-f34d-1fa4-3dfe-3a2e26cc1ac0] => Array
(
[title] => crust, pie, rtb, 10"
[ingredientid] => 11085
[ingredientuuid] => 4662f50a-f34d-1fa4-3dfe-3a2e26cc1ac0
[quantity] => 1.00
[measure] => each
[title_custom] => (10-inch) unbaked piecrust
[componentid] => 0
[method] =>
)
[d55bcab7-1b9b-4134-0990-d73020605bda] => Array
(
[title] => crab, dungeoness, meat
[ingredientid] => 10387
[ingredientuuid] => d55bcab7-1b9b-4134-0990-d73020605bda
[quantity] => 0.50
[measure] => pound
[title_custom] => lump crabmeat,
[componentid] => 0
[method] => divided
)
)
)
-
2 tablespoons green onion, sliced
-
1 tbsp butter
-
4 eggs
-
2 cups heavy cream
-
2 tablespoons dry sherry
-
1/2 tsp seafood seasoning
-
1 cup Swiss cheese, shredded, divided
-
1 (10-inch) unbaked piecrust
-
1/2 pound lump crabmeat, divided
Recipe Method
1. Preheat oven to 400 degrees.
2. Saute onion in butter until tender. Beat eggs with cream. Add green onion and sherry to cream mixture; add seafood seasoning.
3. Layer 1/2 cup cheese in pie crust. Top with half the crab meat. Pour half the cream mixture over layers. Repeat layers, using remaining cheese, crab meat and cream mixture.
4. Bake 15 minutes. Reduce heat to 325 degrees; continue baking 35 more minutes or longer until set. Cool before cutting.