Ingredients

  • 4 ounces gruyere cheese, shredded
  • 1 9-inch pie crust, unbaked
  • 1 pound crabmeat
  • 2 scallions, minced
  • 1 cup heavy cream
  • ½ teaspoon grated lemon zest
  • ½ teaspoon dry mustard
  • 1 pinch smokey paprika
  • 1 pinch nutmeg
  • 1 pinch cloves
  • 1 pinch allspice
  • 1 pinch ginger
  • 1 pinch mace
  • 1 pinch cardamom
  • 1 pinch cayenne pepper
  • 3 large eggs , beaten

Directions

Preheat oven to 350°.
Sprinkle the cheese over the bottom of the pie crust. Top with the crab meat and sprinkle with the scallions. Whisk together the cream, lemon zest, mustard, and seasonings with the eggs in a bowl. Pour the egg mixture into the pie crust.
Bake until the custard sets, about 40 minutes (it actually took mine longer than this). Let it stand 15 minutes before slicing.

Source

Paula Deen

Servings/Yield

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